Transport yourself to summer in Southern Italy with this flavoursome dish. Fresh mussels are beautifully complemented by the spiciness of Callipo nduja, sweet tomato and nutty pearls of fregola.
Serves 4
Colonna classic extra virgin olive oil (EVO)
2 cloves garlic, sliced
1.2 kg mussels, well-scrubbed, beards removed
300g Qui Sardegna fregola
4 Tbsp Callipo nduja di Spilinga
2 Tbsp Forvm Cabernet Sauvignon vinegar
330g Alicos salsa pronta di pomodoro
Sal de Anana Provençal herb salt
Freshly ground Spice Trader black pepper
3-4 Tbsp coarsely chopped Italian parsley
Heat 1 Tbsp EVO in a large pot set over medium heat. Add the garlic and cook for 1 minute until fragrant. Add 2 cups water and the mussels. Bring liquid to a simmer, cover pot and cook for 4-5 minutes, shaking the pot regularly until the mussels open. Remove mussels to one side. Strain and reserve the cooking liquid to use as stock.
Meanwhile, bring a large pot of generously salted water to the boil, add the fregola and cook according to packet instructions (10-12 minutes), until al dente. Drain well.
Heat 2 Tbsp EVO in a large pan set over medium-high heat. Add the nduja and use a wooden spoon to break it up into a paste. Add the vinegar and simmer for 30 seconds then stir in the tomato salsa and 1 cup mussel stock. Simmer for a couple of minutes, stirring occasionally until sauce reduces slightly. Taste and adjust seasoning to your liking with salt and pepper.
Add the mussels and the fregola to the sauce and simmer for 1-2 minutes, tossing well until the sauce coats the fregola and the mussels have warmed through. Add the parsley and toss well to combine. Serve immediately, finished with an extra drizzle of EVO.
