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Darren Robertson

Mussels with Fregola & Chorizo

Darren Robertson
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
Ingredients

13 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

13 long red chilli deseeded & thinly sliced

14 cup (67ml) white wine

13 tbs apple cider vinegar

13 tbs honey (rice malt syrup or maple syrup)

13 tin of chopped tomatoes (400g tin)

23 sprig of fresh thyme leaves stripped

13 cup (100ml) water

33 13g fregola or gluten-free couscous

333 13g mussels rinsed & de-bearded

13 sprig of fresh basil leaves picked & chopped

13 sprig of parsley chopped

salt & pepper, to taste

2 thin (40g) slices ciabatta (or gluten free)

Methodbased on 6 servings
1

Heat a wide, heavy-based pan over high heat, add oil and cook chorizo until crispy.

2

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.

3

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. 

4

Divide between plates and serve immediately with bread.

Nutritional Informationper serving

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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