MusselsandfregolaSERVES4-6
“Ifyoudebeardmusselsbeforethey’recooked,youcantear
themeat,”saysPilu.“It’seasiertocookthemusselandthenthe
beardcomesawayeasily.Thebestwaytodothisis togentlyhold
theshellofthecookedmusselclosedwiththebeard protruding
and then pull lightly on the beard to remove it.”
stirandbringtotheboil.
Reduceheatandsimmer
(5minutes).Stirinmussels
thenremovepanfromtheheat.
5 Toserve,stirthroughparsley
andzucchiniflowers,and
seasontotaste.Ladleinto
bowlsanddrizzlewithextraoil.
NoteFregola,Sardinianroasted
semolinapasta,is available
fromselectItaliandelicatessens
andTheEssentialIngredient
(essentialingredient.com.au).➤1 Removezucchinifromthe
flowers(reserve),trimends
andthinlyslice.Removeand
discardstamenfromflowers.
2 Addfregolatoa large
saucepanofboilingsalted
waterandboiluntilalmost
cooked(5minutes).Drainwell.
3 Placea largesaucepan
overmediumheat.Addoil
and,whenhot,addsliced
zucchini, garlic and chilli, andcookuntilsoftbutnot
coloured(2-3minutes).
4 Increaseheattohigh,
stirinmusselsandwineand
cookuntilit startstoboil
(1-2minutes).Cover,shake
panwell,thencook,shaking
occasionally,untilmussels
open(2-3minutes).Remove
panfromtheheatandremove
musselsusinga slottedspoon.
Gentlypryopenanyunopened
musselshellsusinga bluntknife
suchasa butterknife.If the
meatsmellsfine,youcanuse
it; otherwise,discard.Remove
thebeards,leavingmussels
intheirshells.Addtomatoes,
stock and fregola to the pan,10 babyzucchiniwithflowers
400 gm(2cups)fregola
(seenote)
2 tbspextra-virginoliveoil,
plusextratoserve
1 garlicclove,finelysliced
1 smallredchilli,finelysliced
1 kgblackmussels,scrubbed
lightlywitha scourer
100 mldrywhitewine
200 gmgrapetomatoes,halved
750 ml(3cups)fishstock
1 tbspfinelychopped
flat-leaf parsley