Mussels with Fregola & Chorizo
PREP 15 MIN•COOK 30 MIN
Did you know mussels have beards? You’ll need to clean them off before cooking: grab the beard between your thumb and forefinger and pull it down towards the pointy end of the mussel. This recipe is one of Darren’s favorites from beachside Bondi restaurant Rocker.
DF
EF
GF
NF
Number of servings
2
1⁄3 tsp olive oil
50g chorizo, or other cured or smoked spicy sausage (good quality) thinly sliced
1 brown shallot thinly sliced
1 garlic clove thinly sliced
1⁄3 long red chilli deseeded & thinly sliced
1⁄4 cup (67ml) white wine
1⁄3 tbs apple cider vinegar
1⁄3 tbs honey (rice malt syrup or maple syrup)
1⁄3 tin of chopped tomatoes (400g tin)
2⁄3 sprig of fresh thyme leaves stripped
1⁄3 cup (100ml) water
33 1⁄3g fregola or gluten-free couscous
333 1⁄3g mussels rinsed & de-bearded
1⁄3 sprig of fresh basil leaves picked & chopped
1⁄3 sprig of parsley chopped
salt & pepper, to taste
2 thin (40g) slices ciabatta (or gluten free)
Heat a wide, heavy-based pan over high heat, add oil and cook chorizo until crispy.
Reduce the heat to medium-low, add shallots, garlic and chilli and cook, stirring for 2 minutes. Return heat to high, add white wine, vinegar and honey and cook for 2 minutes, or until wine has evaporated. Add tomatoes, thyme and water and simmer for 10 minutes.
Add fregola to the sauce and cook for 10 minutes. Just before fregola is cooked, stir mussels through. Cover and cook for 2-3 minutes, or until mussels are open. Remove from heat, add herbs and adjust seasoning.
Divide between plates and serve immediately with bread.
Energy (kJ)
1860 kJ / 443 cals
Protein
31.8 g
Fat
15.6 g
Sat. Fat
3.9 g
Carbs
45.4 g
Sugar
8 g
Fiber
3.4 g
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