Here’s a little one pot seafood recipe to use up a little Christmas Ham, from Chef Darren Robertson.
Mussels, fregola and smoked Christmas ham
1 large red chilli
150g diced Christmas ham
1 kg mussels
60 ml olive oil
3 French shallots, sliced thinly
3 garlic cloves, sliced thinly
200ml dry white wine
1 tablespoon apple cider vinegar
1 teaspoon honey
400g tin of chopped tomatoes or 400g of over ripe chopped tomatoes
2 sprigs of thyme
100g fregula pasta
A hand full of basil and parsley leaves
Half a lemon
Thinly slice the chilli, removing the seeds first if you don’t like it hot.
Wash and remove the beards from the mussels, now you’re ready to cook.
Put a wide, heavy based pan on the stove, add halve of the oil and on a high heat fry off the ham until golden, now turn down the heat to medium low, add the French shallot, garlic and chilli and cook without colour for two minutes, stir with a wooden spoon to keep things moving.
Now crank up the heat, add the white wine, vinegar, honey.
Cook out for 2 minutes or until the wine has evaporated. Add the tomatoes, thyme and 300ml of water. Simmer for 10 minutes.
Next add the fregula and cook in to sauce for around ten minutes. Just before the fregula is cooked, throw in the mussels and give a little stir.
Cover with a lid and cook for 2 to 3 minutes or until they all open.
Remove from the heat.
Finish with herbs and olive oil and lemon juice, season if necessary and serve straight away with crusty bread.