Usuba
Spelt with Mussels, Tomatoes and Basil
Spelt cooks for 15–20 minutes to keep the grains firm. It can be cooked in salted water or lightly salted chicken broth — the chicken flavor complements the briny sea taste of mussels well. The finished dish resembles Tuscan wheat porridge.
- Total
- 25 min
- Standard serving
- 175 g
1
Ingredients
Total 10
Instructions
- 1
Step 1
Boil spelt in salted water for 15–20 minutes until cooked. Cool.
- 2
Step 2
Boil the mussels in water or white wine with bay leaf and parsley. Remove the mussels from their shells.
- 3
Step 3
Finely chop the red onion, garlic, and basil.
- 4
Step 4
Peel the tomatoes and chop them finely.
- 5
Step 5
Mix the cooled spelt with sliced vegetables, basil, mussels and olive oil. Season with salt and pepper and stir.
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