Spicy Fregola Risotto With Mussels

• 1/2 cup fregola sarda
• 1 1/2 cups boiling water
• 2 pounds mussels, scrubbed
• 4 tablespoons olive oil
• 5 garlic cloves, roughly chopped
• 1/2 teaspoon red chili flakes
• 5 anchovy fillets
• 14.5 ounces can diced tomatoes with juice
• 1/2 teaspoon sugar
• fresh ground black pepper
• handful Italian parsley, chopped

1. Before you do anything else, add boiling water to the fregola and let stand.
2. Place mussels in large pot with the lid on and heat over medium heat. Steam the mussels until cooked, about 8 minutes. You don't need to add water to the mussels, as they will release their own liquid. Once mussels are cooked, cool and remove from shells. Save any liquid from the bottom of the pot.
3. In a large skillet, heat oil over medium-high heat. When hot, add garlic and chili flakes, stirring until fragrant. Add anchovies and stir until fillets have dissolved. Add tomatoes and sugar and stir until mixture begins to simmer. Season with pepper.
4. Drain fregola and add to skillet. Add any remaining mussel juice, 1/3 a cup at a time, being careful to not add any grit. After each addition, stir until all liquid has been absorbed before adding any more. I needed about 1 1/3 cup liquid. When mussel juice runs out, just use warm water. Cook until fregola is done, but still al dente. It's very important to taste test along the way!
5. Stir in mussels, coating them in sauce. Garnish with parsley and serve very hot from the stove.

fregola sarda, boiling water, mussels, olive oil, garlic, red chili flakes, anchovy, tomatoes, sugar, fresh ground black pepper, handful italian parsley

Taken from food52.com/recipes/3660-spicy-fregola-risotto-with-mussels (may not work)