Fregula (fregola in Italian) is Sardinia's answer to couscous, and it's especially wonderful with seafood - and Adriana shares her recipe with mussels - using a stock made with fish her husband Gianpaolo caught.
It's tricky to make, so it's okay to buy a packet - try and find untoasted fregula.
Good fish stock: use a kilo of bony fish -your fishmonger can recommend - with added onion, parsley, and 2 sun-dried tomatoes (Adriana's very good tip to add more savoury and saltiness). Use around 2..5litres of water. Don't add any more salt until you've tasted it, because of the toms. Simmer for around 20 - 30 minutes.
for the mussel sauce: 1 kg of mussels in their shells, 2 garlic cloves, 500g chopped flavoursome, ripe tomatoes, 1 tablespoon chopped parsley.
24 авг 2024
