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Food

Darren Robertson's mussels, fregola and chorizo recipe

Preparation time
20 mins
Cooking time
25 mins
Serves
4

Ingredients

1kg mussels, cleaned, beards removed

60ml extra virgin olive oil

150g chorizo, cut into thin slices

3 eschallots, sliced thinly

3 garlic cloves, sliced thinly

1 long red chilli, deseeded, thinly sliced

200ml dry white wine

1 tsp apple cider vinegar

1 tsp honey

400g tin of chopped tomatoes or 400g of over ripe chopped tomatoes

2 sprigs of thyme

100g fregula pasta

1/3 cup basil leaves

1/3 cup flat leaf parsley leaves

Method

1. Heat a wide, heavy-based pan over high heat. Add half of the oil and on a high heat fry off the chorizo until crispy, then turn down the heat to medium low. Add eschallots, garlic and chili and cook without colour for two minutes, stirring with a wooden spoon. Increase heat to high, add the white wine, vinegar and honey. Cook for 2 minutes or until the wine has evaporated. Add the tomatoes, thyme and 300ml of water. Simmer for 10 minutes.

2. Add the fregula and cook in the sauce for around 10 minutes. Just before fregula is cooked, add the mussels and give a little stir. Cover with a lid and cook for 2 to 3 minutes or until they all open. Remove from the heat. Finish with herbs and olive oil, season if necessary, and serve with crusty bread.

Wine match: Aged Riesling, Verdelho, Rosé

Food
Preparation time
20 mins
Cooking time
25 mins
Serves
4

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