Fregola e cozze

Fregola e Cozze:

Ingredients:

• 1 pound (about 450g) fregola pasta
• 2 pounds (about 900g) mussels, cleaned and debearded
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup (240ml) dry white wine
• 1 can (14 ounces/400g) diced tomatoes
• 1 cup (240ml) fish or vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Mussels:
   • Rinse the mussels under cold running water.
   • Scrub the shells with a brush to remove any debris.
   • Debeard the mussels by pulling off the fibrous threads.
2. Cook the Fregola:
   • Bring a large pot of salted water to a boil.
   • Add the fregola and cook according to the package instructions until al dente.
   • Drain the fregola and set it aside.
3. Cook the Base:
   • In a large skillet or pan, heat olive oil over medium heat.
   • Add chopped onions and sauté until they are translucent.
   • Add minced garlic and cook for another minute until fragrant.
4. Add Mussels and Wine:
   • Pour in the white wine and bring it to a simmer.
   • Add the cleaned mussels to the pan.
   • Cover and cook for a few minutes until the mussels open.
   • Discard any mussels that do not open.
5. Tomatoes and Broth:
   • Stir in the diced tomatoes and fish or vegetable broth.
   • Season with salt and pepper to taste.
   • Simmer for about 5-7 minutes until the flavors meld together.
6. Combine Fregola and Cozze:
   • Add the cooked fregola to the pan with the mussels and sauce.
   • Toss everything together gently to combine.
   • Allow it to cook for an additional 2-3 minutes.
7. Serve:
   • Transfer the Fregola e Cozze to a serving dish.
   • Garnish with chopped fresh parsley.

Enjoy your delicious Fregola e Cozze! It’s a flavorful dish that showcases the wonderful combination of toasted semolina pasta and succulent mussels.