细Cooking Magazine - November/December 2020

Servings:4

This recipe comes courtesy of my friend chef Joshua McFadden; a dish similar to this is in our cookbook. I love it so much—it’s fragrant, colorful, and satisfying—that I had to share it here. Feel free to garnish it with a fennel frond or two.

亚搏手机版官方

1 cup fregola or Israeli couscous
Kosher salt
1/4 cup extra-virgin olive oil; more as needed
2 cloves garlic, smashed and peeled
1 lb. fennel (about 1 medium bulb), trimmed, cored, and sliced crosswise 1/4 inch thick
1 lb. mussels, scrubbed and debearded
1/4 lb. cured chorizo, cut into small dice
1/2 tsp. crushed red pepper flakes
1/2杯干白葡萄酒
1/2杯切碎的新鲜叶欧芹；品尝更多
1 tsp. finely grated orange zest
1/2杯新鲜的橙汁
2汤匙。无盐黄油，切成碎片

卡路里（KCAL）：500
Fat Calories (kcal): 280
Fat (g): 32
饱和脂肪（G）：10
Polyunsaturated Fat (g): 3
单不饱和脂肪（G）：17
Cholesterol (mg): 50
Sodium (mg): 730
Carbohydrates (g): 33
Fiber (g): 4
Sugar (g): 7
蛋白质（G）：16

准备

Cook the fregola or couscous in well-salted water according to package directions until barely al dente. Drain well, toss with a drizzle of oil, and set aside.
Heat the oil in a 7-quart Dutch oven or similar pot over medium heat. Add the garlic and cook, stirring occasionally, until soft and golden brown, 3 to 4 minutes. Remove the garlic and set it aside. Add the fennel, season with 1/2 tsp. salt, and cook, stirring occasionally, until tender, 12 to 15 minutes.
Increase the heat to medium high. Add the mussels, chorizo, and pepper flakes. Return the garlic to the pan and toss. Add the wine, cover, and cook, shaking the pan occasionally, until the mussels open, about 5 minutes. If some are not open, give them another 1 to 2 minutes. Discard any unopened mussels.
加入欧芹，皮，果汁和黄油，然后摇动锅以掺入。加入Fregola，盖上盖子，然后从火上移开1至2分钟以加热Fregola。如果您愿意的话，露出，折腾和食用淋上橄榄油，再加上额外的香菜。

(5 ratings) Read Reviews

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评论（6个评论）

Toadinahole|06/16/2021

This dish is fabulous from a number of aspects.
It’s easy, not much prep time required, it’s a one dish meal and allows maximum time with guests. The topper is that it’s soooo good.
I used mild chorizo and cut the red pepper flakes in half the second time I made it and I would say it’s even more flavorful when not buried under heat.
那些对贻贝有点不知所措的人会陷入困境。
我同意以前的评论，当它说额外！
amandaetran|03/05/2021

我绝对喜欢这个。我用素食黄油（1TBSP而不是2个）和素食香肠取代，以使其不含肉和乳制品。

1st time made it with clams as the grocery store didn't have mussels, but otherwise as recipe instructs with Israeli couscous and I only had 2 servings.

2nd time I doubled the shellfish (1lb clams + 1lb mussels), added slightly more vegan sausage, 1.5lb fennel, extra garlic, and used spaghetti pasta. Still amazing and made 5–6 servings.
ilovemyhusband445|12/17/2020

I tried to poison my husban with this recipe. Almost worked! Amazing recipe though!