serves
2
prep
25 minutes
cook
10 minutes
difficulty
Mid
serves
2
people
preparation
25
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, finely chopped
- 2 French shallots, finely chopped
- 250 ml (1 cup) white wine, such as sauvignon blanc
- 1 tomato, seeds removed, cut into 5 mm pieces
- 1 pinch saffron threads, soaked in 1 tbsp warm water
- 1 kg mussels, scrubbed and de-bearded
- ¼ cup finely shredded flat-leaf parsley
- lemon wedges, to serve
Pici dough
- 75 g (½ cup) strong bread flour
- 85 g (½ cup) semolina flour, plus extra for dusting
- 80 ml (⅓ cup) lukewarm water
Resting time 20 minutes
Instructions
To make the pici dough, combine the flours and a pinch of salt in a bowl. Make a well in the centre and gradually add the water, mixing with a fork until it just comes together. Turn it out onto a lightly floured board and knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 20 minutes.
Moisten the palms of your hands with a little water and, working quickly, roll the pici dough into one long noodle about 5 mm-thick. Lightly dust a board or tray with semolina flour and curl the noodle into a spiral. Set aside until needed.
Heat the oil in a mussel pot over medium-high heat. Add the garlic and shallot and cook for 3 minutes, stirring, until slightly softened. Add the wine and bring to the boil. Cook for 1 minute, then add the tomato and saffron and stir to combine.
Add the pici, and cook for 2 minutes, then season with a pinch of salt. Add the mussels and cook for a further 2-3 minutes, shaking the pan occasionally, until the shells have opened. Scatter with the parsley and season with freshly ground black pepper.
Serve the mussels with lemon wedges.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
