Best easy fregola and mussels recipe

 Easy and tasty dish with fregola and mussels

It is one of the most popular Italian sea food family meals; learn to prepare it in a short amount of time for lunch in restaurants and family meals; it is a wonderful Italian dish that everyone enjoys.

 

How to make Fregola And Mussels seafood

INGREDIENTS

• mussels weighing 2 kilogram
• 4 tbsp extra virgin olive oil
• 200ml white wine
• 1 whole garlic clove plus 5 chopped garlic cloves
• 2 onions, thinly sliced
• 1 big bulb fennel, thinly sliced
• 2 anchovies, or to taste
• 500g fregola toasted
• 1 bunch parsley, neatly cut leaves, stems set aside
• 1 lemon, 20g preserved lemon peel, coarsely cut zest and juice
• 100g cold butter, cubed
• 1 tbsp chilli flakes (dry)

 

 

METHOD

• 1- Thoroughly wash the mussels in cold water.
• 2- Preheat a big, covered saucepan to high. When the pan is heated, add the oil. Smash the whole garlic clove on a board with the back of a knife. In a small bowl, combine the oil, the broken clove, and the parsley stems.
• 3- Place the mussels in the saucepan and pour in a substantial amount of white wine; depending on the size of your pot, you may need to do this in two batches. Shake the lid every 30 seconds until the mussels begin to open up, around 2-3 minutes.
• 4- Drain the mussels in a colander set over a large mixing basin, then cover with a tea towel to chill.
• 5- While the mussels are cooling, Over low-medium heat, add 2 tablespoons olive oil and the onions, fennel, anchovies, 4 minced garlic cloves, and a pinch of salt to the same saucepan. Cook, covered, for about 5 minutes, or until everything is soft.
• 6- Remove the top and simmer, stirring occasionally, until the liquid has evaporated and the onions and fennel have caramelized. Remove the pan from the heat.
• 7- Remove mussels' beards and shuck them. Roughly cut the ingredients. Remove any broken shells or beard from the conserved liquid and strain it into a small container.
• 8- Boil a large kettle of salted water. Fregola should be cooked for about 5 minutes, or until al dente. Return the onion and fennel to the pot after draining.
• 9- Toss the chopped mussels into the pot with the conserved mussel juice. To warm everything up, stir over low heat. Combine the chopped parsley, the last minced garlic clove, the preserved lemon, and the lemon zest and juice in a mixing bowl. Remove the pan from the heat and mix in the cooled butter. It's best if the mixture is a little soupy. Add the dried chilli and a good amount of black pepper. For those who want it hot, serve with more chilli on the side.