Monday, January 4, 2016

Mussels with fregola

With this Italian dish, the mussels are the main event, with a little pasta to soak up the broth.

1:25

To Prep

0:25

To Cook

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

SERVINGS

3.5

AVG RATING

(1 Member)

delicious.

delicious. - May 2010 , Page 108
Recipe by Jill Dupleix

Photography by Ian Wallace

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Step 1
Soak mussels in a large pan of cold water for 1 hour, changing the water twice (this helps remove any grit). Drain, discarding any with broken shells. Scrub mussels well and pull out the beards.
Step 2
Heat oil in a large pan over medium heat. Add the onion, garlic and chilli and cook, stirring, for 5 minutes or until soft.
Step 3
Add the tomatoes, parsley and wine and bring to the boil over medium-high heat. Reduce heat to medium, allow to simmer for 2 minutes, then add the mussels and immediately cover with a lid. Cook mussels for 2 minutes, shaking the pan occassionally, then remove and set aside any that have opened. Cover and cook for a further minute, then remove all the mussels and set aside (discard any that haven’t opened after this time).
Step 4
Add the fish or chicken stock to the pan and return to a simmer, then add fregola and simmer for 15 minutes until tender.
Step 5
Return the mussels and any juices to the broth and heat through quickly, seasoning with sea salt and freshly ground black pepper, if desired.
Step 6
Divide the mussels, fregola and broth among 4 serving bowls, scatter with a little extra parsley and serve hot.

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