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Mussels with fregola
Mussels with fregola
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Prep Time:
85 minutes
Cook Time:
25 minutes
Total Time:
110 minutes
Italian-style mussels served over pasta in a delicious broth.
Ingredients:
  • 1kg mussels
  • 36.40 gm olive oil
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, seeds removed (optional), thinly sliced on an angle
  • 250g punnet cherry tomatoes, halved
  • 40.00 ml flat-leaf parsley leaves, plus extra chopped parsley to serve
  • 200ml dry white wine
  • 500ml chicken stock
  • 200g fregola (see Notes)
Instructions:
  • Submerge mussels in a large pan of cold water for 1 hour, swapping the water twice to eliminate any grit. Discard any mussels with broken shells. Thoroughly clean and debeard the mussels.
  • In a large pan over medium heat, gently sauté the onion, garlic, and chili in oil until softened, about 5 minutes.
  • Combine tomatoes, parsley, and wine in the pot over medium-high heat and bring to a boil. Reduce heat to medium and simmer for 2 minutes. Add mussels, cover immediately, and cook for an additional 2 minutes, shaking the pan occasionally. Take out any open mussels and set aside. Cover and cook for another minute, then remove all mussels (discard any unopened ones).
  • Pour in the fish or chicken stock and bring it to a gentle simmer. Stir in the fregola and cook for 15 minutes until it's tender.
  • Add the mussels back to the flavorful broth, quickly heat them together, and season with sea salt and freshly ground black pepper to taste.
  • Portion out the mussels, fregola, and broth into 4 serving bowls, garnish with extra parsley, and serve immediately.

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