Garlicky Mussels with Fregola
  • 2 lbs mussels, fresh, cleaned and debeard ( May substitute all clams or a mix of both)
  • 5 cloves garlic, shaved ( shaving the garlic is a must!)
  • 12 cherry tomatoes sliced, or a couple of ladles of homemade marinara
  • ½ teaspoon crushed red pepper flakes
  • ½ cup or so, white wine
  • ⅓ cup of olive oil, extra for finish drizzle
  • 1½ cup of pre-cooked Fregola, according to package. ( May substitute Israeli couscous)
  • chopped parsley for garnish
  1. In a large pan with sides and lid combine olive oil, all the shaved garlic and red pepper flakes until golden on medium heat, then add tomatoes.
  2. Add mussels with the white wine, stir to get them coated then increase the heat to high and cover with a lid.
  3. Cook until all the mussels are open, about 5 minutes.
  4. Spoon in the pre-cooked Fregola, coating it with the sauce.
  5. Add chopped fresh parsley all over the top plus an extra drizzle of olive oil.
  6. Serve immediately.
  7. Discard any unopened shellfish!
Recipe by Proud Italian Cook at