Warm salad of fregola, chorizo and mussels

Warm salad of fregola, chorizo and mussels

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
2-4
Photographer
Jacqui Melville

Fregola is also known as Sardinian couscous. For another dish, cook your fregola and toss through some grated pecorino, mascarpone, chopped parsley, some salt flakes and freshly ground black pepper, then top with a poached egg and lots of shaved truffle. Amazing.

Ingredients

Quantity Ingredient
200g fregola
50ml olive oil, plus extra for drizzling
100g chorizo, finely diced
1 small carrot, finely diced
1 celery stalk, peeled and finely diced
16 large mussels, scrubbed well, hairy beards removed
2 tablespoons harissa paste
1 tablespoon chopped flat-leaf parsley

Method

  1. Bring a pot of water to the boil. Add the fregola and cook for 7–8 minutes, or until al dente. Drain and set aside in a mixing bowl.
  2. Place a large pot over a medium heat. Add the olive oil and gently fry the chorizo, carrot and celery for 5–6 minutes. Turn the heat up high and cook for a further 1 minute, stirring all the time.
  3. Add the mussels, then cover the pot and cook for 3–5 minutes, until all the mussels open. Spoon out the mussels, discarding any unopened ones, and set aside.
  4. Stir in the harissa and cook, without the lid on, for 1–2 minutes, or until the mixture has reduced to a sauce consistency. Take off the heat, pour over the fregola and stir through.
  5. Add the mussels and most of the parsley. Pour onto a serving plate, sprinkle with the remaining parsley, drizzle with a little more olive oil and serve.
Tags:
salad
salads
vegetables
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