Spelt with Mussels, Tomatoes, and Basil

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

This is a Tuscan wheat porridge, but the grain is cooked for only fifteen to twenty minutes instead of an hour, to maintain a firm texture. You can cook the spelt for this salad in either water or lightly salted chicken broth. This will add an extra intrigue to the dish. Additionally, the chicken flavor complements the briny essence of the shellfish nicely.

Ingredients

Ground Black Pepper - to taste
Salt - to taste
Basil - 0.7 oz
Olive Oil - 1 fl oz
Parsley - 0.4 oz
Garlic - 4 cloves
Spanish onions - 1.8 oz
Mussels - 8.8 oz
Spelt - 17.6 oz
Tomatoes - 5.3 oz

Step by Step guide

Step 1

Cook the spelt in salted water. Let it cool.

Step 2

Separate the mussels and boil them in water or white wine, adding a bay leaf and a bit of parsley to the broth.

Step 3

Finely chop the onion, garlic, and basil. Peel the tomatoes and chop them finely as well. Combine all of this with olive oil and spelt, season with salt and pepper, and mix well again.