To paraphrase a quote from Oscar Wilde, the only way to behave with mussels is to buy them when they are extra fresh and buy something else when they are not— which is why Thorisson makes this fregola sarda dish only when she can find mussels that are very fresh. A classic Sardinian dish, many versions tend to be a little dry, almost like couscous. She prefers hers on the soupy side, with plenty of broth, so you’ll need a spoon. This is a perfect kitchen-party dish: a complete meal with lots of crusty bread on the side and good Sardinian white wine.
Fregola Sarda With Mussels in Tomato Broth
Saucy and fresh, this is a perfect kitchen-party dish: a complete meal with lots of crusty bread on the side and good Sardinian white wine.
Ingredients
- 3 lb mussels
- 1 cup dry white wine
- Pinch of saffron
- 3 tbsp extra-virgin olive oil plus more for serving
- 1 small onion thinly sliced
- 1 clove garlic thinly sliced
- 400 g can peeled tomatoes
- 1 bunch fresh parsley finely chopped
- 2 cups hot vegetable stock
- 250 g fregola sarda
- ½ tsp crushed hot pepper flakes
- Fine sea salt and freshly ground black pepper
Instructions
- Clean mussels in several water baths. Scrub their shells and pull off their beards. Fill a large bowl or pot with salted water and add mussels. Let stand for at least 1 hour to eliminate sand. Drain mussels and rinse several times until there is no more sand. Scrub again if necessary.
- Add mussels to large pot and pour in wine. Cover and cook, stirring occasionally, over medium heat until mussels open, 3 to 5 minutes. Strain mussel broth into large bowl. Add saffron to warm liquid. Set aside.
- In separate large pot, heat olive oil over medium heat. Once oil is glistening, add onion and garlic and sauté until softened, 4 minutes. Add tomatoes, half of the parsley, hot vegetable stock and mussel broth, and stir to combine. Bring to a gentle boil and add fregola sarda. Simmer until pasta is al dente, 10 to 12 minutes.
- Right before serving, add mussels to mixture. Drizzle with olive oil, season with pepper flakes, salt and black pepper and garnish with remaining parsley. Serve in individual soup bowls.
