Cozze e Fregola
Cooking Time
Serves
Preparation Time
Ingredients
This seafood recipe from Giorgio Locatelli and Peroni will have your guests dribbling into their mussel shells. A definite dinner party dish that looks stunning to boot.
1 Kg mussels
100g fregola
3 tbsp extra-virgin olive oil
2 garlic cloves, chopped
2 long red chillies, deseeded and chopped
5 tbsp white wine
1 tbsp tomato paste
Salt and freshly ground black pepper
2 tbsp chopped parsley
To serve:
A little extra-virgin olive oil
Half shells of the biggest mussels
Instructions
Heat 3 tablespoons of olive oil in a saucepan with a base wide enough to contain all the mussels. Add the garlic and chilli, and cook gently for a few minutes, without allowing them to colour.
Add the mussels to the pan and cook for 1 minute. Add the wine and cook for 1 more minute, until the alcohol evaporates. Cover with a lid and allow the mussels to open. Turn the heat down and take out the mussels.
Add 250ml water to the mussel juice, the tomato paste and the fregola. Cook the pasta for 8-10 minutes. Drain the pasta and leave to cool. As it cools, toss the pasta with a little olive oil to keep the grains separate.
Take the mussels out of their shells on a separate bowl and keep half of the shells. Mix the fregola together with the mussels, add the parsley and season. With a spoon transfer the fregola and mussel mix into the half shells. Drizzle with olive oil and serve.
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