Name: Blue Mussel and Fregola Soup (Zuppetta di Cozze con Fregola)
Yield: Serves 6 as a first course
Cuisine: Italian
Ingredients: fine sea salt, for pasta water; 100 ml Vermentino or other dry white wine; 2 tablespoons extra virgin olive oil, plus extra for drizzling; 300 g fregola; 1 small red chilli, finely sliced; 3 cups (750 ml) Fish Stock; 1 clove garlic, finely sliced; 10 female zucchini (courgette) flowers, with baby zucchini attached; freshly ground black pepper, to taste; 200 g grape tomatoes, tops cut off, halved; 1 tablespoon finely sliced flat-leaf parsley leaves; 1.5 kg blue mussels, scrubbed lightly with a scourer

Preparation info

Serves
6
as a first course

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

If you debeard mussels before they’re cooked you often tear the meat. It’s easier to cook the mussel and then the beard easily comes away. The best way to do this is to gently hold the shell of the cooked mussel closed with the beard protruding and then pull lightly on the beard to remove it.

Ingredients

10 female zucchini (courgette) flowers, with baby zucchini attached
fine sea salt, for pasta water
300 g

Method

Remove baby zucchini from zucchini flowers, trim off the ends then slice thinly. Gently open the flower petals, being careful not to bruise them, and pinch off the stamen from the centre of each flower. Thinly slice the petals and set aside.

Bring a large saucepan of water to the boil, add salt, then fregola and boil for about 5 minutes from the time the water returns to the boil, until

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