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Mussels with Fregola, Tomatoes and Capers

Mussels with Fregola, Tomatoes and Capers

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

Fregola is a tiny, pellet-shaped Sicilian pasta that cooks up with a nutty, wheaty flavor and distinctive chewiness. It resembles pearl couscous. In fact, pearl couscous is a reasonable substitute if fregola is not available, but keep in mind couscous cooks faster by a few minutes. Serve with crusty bread for soaking up the broth.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 1

    pint cherry OR grape tomatoes

  • ½

    cup dry white wine

  • ½

    cup fregola (see note)

  • ¼

    cup drained capers

  • ½

    teaspoon red pepper flakes, plus more to serve

  • Ground black pepper

  • 2

    pounds mussels, scrubbed

  • Optional garnish: Chopped fresh basil

In a large Dutch oven over medium, cook the oil and tomatoes, covered and stirring once or twice, until the tomatoes burst. Add 1½ cups water, the wine, fregola, capers, pepper flakes and ½ teaspoon black pepper. Bring to a simmer, cover and cook, stirring occasionally, until the fregola is tender, 10 to 15 minutes. Bring to a boil and stir in the mussels. Cover and cook until the mussels just begin to open. Remove from the heat and let stand, covered, for 3 to 5 minutes, quickly stirring once halfway through. Remove and discard any mussels that haven’t opened.

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