by student epicure
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student epicure's Notes:
Expand1/2 cup fregola sarda Ask a question about this ingredient
1 1/2 cup boiling water Ask a question about this ingredient
2 pounds mussels, scrubbed Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
5 garlic cloves, roughly chopped Ask a question about this ingredient
1/2 teaspoon red chili flakes Ask a question about this ingredient
5 anchovy fillets Ask a question about this ingredient
14.5 ounces can diced tomatoes with juice Ask a question about this ingredient
1/2 teaspoon sugar Ask a question about this ingredient
fresh ground black pepper Ask a question about this ingredient
handful Italian parsley, chopped Ask a question about this ingredient
Before you do anything else, add boiling water to the fregola and let stand.
Ask a question about this stepPlace mussels in large pot with the lid on and heat over medium heat. Steam the mussels until cooked, about 8 minutes. You don't need to add water to the mussels, as they will release their own liquid. Once mussels are cooked, cool and remove from shells. Save any liquid from the bottom of the pot.
Ask a question about this stepIn a large skillet, heat oil over medium-high heat. When hot, add garlic and chili flakes, stirring until fragrant. Add anchovies and stir until fillets have dissolved. Add tomatoes and sugar and stir until mixture begins to simmer. Season with pepper.
Ask a question about this stepDrain fregola and add to skillet. Add any remaining mussel juice, 1/3 a cup at a time, being careful to not add any grit. After each addition, stir until all liquid has been absorbed before adding any more. I needed about 1 1/3 cup liquid. When mussel juice runs out, just use warm water. Cook until fregola is done, but still al dente. It's very important to taste test along the way!
Ask a question about this stepStir in mussels, coating them in sauce. Garnish with parsley and serve very hot from the stove.
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