Curry, Fregola, Mussel & Clam Salad

Curry, Fregola, Mussel & Clam Salad

Sarah Mickey All Recipes, Clam Recipes, Fregola & Couscous Recipes, Mussel Recipes Leave a Comment

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.

Curry, Fregola, Mussel & Clam Salad



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.


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.


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.


In a large bowl, toss together the fregola, carrots, onion, parsley and shellfish.


Add just enough of the coconut curry sauce to coat. Toss & serve.

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