- 1kg mussels
- 2 tablespoons 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
- 2 tablespoons flat-leaf parsley leaves, plus extra chopped parsley to serve
- 200ml dry white wine
- 2 cups (500ml) Massel chicken style liquid stock (see Notes)
- 200g fregola (see Notes)
- Step 1Soak 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 2Heat oil in a large pan over medium heat. Add the onion, garlic and chilli and cook, stirring, for 5 minutes or until soft.
- Step 3Add 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 4Add the fish or chicken stock to the pan and return to a simmer, then add fregola and simmer for 15 minutes until tender.
- Step 5Return the mussels and any juices to the broth and heat through quickly, seasoning with sea salt and freshly ground black pepper, if desired.
- Step 6Divide the mussels, fregola and broth among 4 serving bowls, scatter with a little extra parsley and serve hot.
- Low kilojoule
- Lower gi
Fregola is a Sardinian small pasta shape, similar to Israeli couscous, from delis and Italian food shops.
* This recipe could also use fish stock as an alternative.
- Author: Jill Dupleix
- Image credit: Ian Wallace
- Publication: Taste.com.au