Fregola with mussels is a tasty first course perfect even for special occasions. The Sardinian fregola is a typical pasta from Sardinia made with durum wheat semolina and water, also called Fregula, and varies in size depending on the area of portion and the type of seasoning. Fregula with mussels is a dish rich in flavor, and you can also prepare it with frozen mussels ready for making pasta or risottos, although it won’t be as good as when prepared with fresh mussels. Let’s see how to make fregola with mussels, and if you try it, let me know. Barbara
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs mussels
- 10.5 oz mussels
- 1 clove garlic
- to taste parsley
- 1 glass white wine
- to taste salt
- 7 oz tomato pulp
How to prepare Fregola with mussels
Let’s start preparing Fregola with mussels. First, clean the mussels well from the external beard and the side filament. I clean them with a steel wool pad, making it easier and quicker.
Pour 3 tablespoons of extra virgin olive oil into a large pan, add the garlic clove, place on the heat, and let it flavor for a few minutes. Add the mussels and cover with the lid.
After a few minutes, you will see the mussels begin to open. Add half a glass of white wine and continue cooking without the lid so that the wine evaporates. Adjust salt and pepper, add chopped parsley, stir, and continue cooking for a few more minutes, stirring occasionally.
Once cooked, remove the mussels from their shells and filter the cooking liquid.
Pour the tomato into a pan, and add a garlic clove. Let it flavor for 5 minutes, then remove the garlic clove and add the fregola. Cook it like risotto, adding the mussel cooking liquid little by little when needed. Add the shelled mussels, a sprinkle of parsley, and finish cooking.
Serve the fregola and mussels piping hot
How to store fregola with mussels
Store it in the refrigerator for 2 days
