Curry, Fregola, Mussel & Clam Salad
Makes 4 Servings
Fregola sarda is a durum wheat pasta that closely resembles couscous and has been toasted. When cooked it has just a bit of chew to it and a subtle nuttiness. In this salad it’s blended with a creamy coconut curry sauce, tender shellfish, and finely chopped raw veggies for crunch.
INGREDIENTS
- ½ quart (dry) Large Fregola Sarda, cooked & cooled (could substitute other sizes or Israeli couscous)
- 2/3 tbsp Red Curry Paste (could also substitute homemade curry paste)
- 1/3 tbsp Green Yuzu Kosho
- ½ cup fresh Parsley leaves
- 2 cans of Coconut Milk
- 1 Kaffir Lime Leaf (1 linked pair)
- 1 Carrot, small diced
- 1 1/2lbs Topneck Clams (Quahogs), steamed open (how to steam clams)
- 1 1/2lbs Live Mussels, steamed open (how to steam mussels)
- Red Onion, thinly sliced (ideally on a mandoline) to garnish
DIRECTIONS
1
Pour the coconut milk into a wide saucepan. Add the kaffir lime leaf & bring to a simmer until it has thickened enough to coat the back of a spoon (it may spit so take care). Remove and discard the kaffir lime leaf.
2
Stir in the yuzu kosho and curry paste. Remove the pan from the heat and continue to stir until the pastes are well integrated. Strain the mixture through a chinois or fine mesh sieve. Chill the sauce.
3
Remove the clam and mussel meat from the shells. If any of the pieces are larger than a single bite, chop them into smaller pieces.
4
In a large bowl, toss together the fregola, carrots, onion, parsley and shellfish.
5
Add just enough of the coconut curry sauce to coat. Toss & serve.
