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Active time
35 minutes
Total time
35 minutes
Serves 3 or 4 as a light main course, or 4 to 6 as a starter

For the Farro

1 ½ cups water

¾ cup farro

1 small bay leaf

2 whole peppercorns

Pinch of fine sea salt

For the Stew

2 pounds fresh mussels in their shells 

2 Tbsp extra-virgin olive oil 

1 cup finely chopped yellow onion (about 1 small)

1 cup thinly sliced carrots (about 2 small)

1 cup thinly sliced celery stalks (1 to 2 pieces)

2 to 3 cloves garlic, lightly crushed

2 tsp. minced fresh rosemary

2 bay leaves

1 dried red chile

½ tsp. fine sea salt

1 ½ cups dry white wine

1 ½ cups chopped fresh or diced canned tomatoes with their juices, (one 14-ounce can)

1 ½ cups water

¼ tsp. freshly ground black pepper

1 tsp. sugar 

2 tablespoons freshly squeezed lemon juice, plus lemon wedges to serve

2 tablespoons extra-virgin olive oil

¼ cup chopped fresh flat-leaf parsley

  1. To prepare the farro, bring the water, farro, bay leaf, peppercorns, and salt to a boil in a 2-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the grain is tender but still slightly chewy, 20 to 25 minutes. Remove the bay leaf, drain any remaining liquid, and set aside.
  2. While the farro simmers, rinse the mussels under cold running water, brushing to remove sand and residue on the shells. Remove the beards (hairy clumps around the shell) with tweezers or a sharp knife. Discard chipped mussels. Tap any open mussels and discard if they don’t close. Set the cleaned mussels aside.
  3. To make the stew, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, celery, garlic, 1 teaspoon of the rosemary, the bay leaves, chile, and ¼ teaspoon of the salt. Cook, stirring frequently, until the vegetables soften, 3 to 5 minutes. Increase the heat to medium-high, add ¼ cup of the white wine, and cook until syrupy and the liquid is almost gone, about 2 minutes. Add the tomatoes, the water, the remaining 1¼ cups white wine, the pepper, and the remaining ¼ teaspoon salt; bring to a boil. Cook, uncovered, at a lively simmer until the carrots are crisp-tender, about 5 minutes. Stir in the sugar.
  4. Add the mussels and the farro together with the remaining 1 teaspoon rosemary to the pot and bring to a boil. Cover and steam over medium to medium-high heat, shaking the pot once or twice in between, until the mussels open, 2 to 3 minutes. Remove from the heat, and discard any unopened mussels.
  5. To finish, add the lemon juice. Taste for salt and pepper and adjust. Drizzle the mussels with the olive oil and serve right away in deep plates, garnished with parsley and with lemon wedges on the side.


Recipe and photo shared with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.


Calories: 460
Total Fat: 17g
Saturated Fat: 2.5g
Sodium: 1030mg
Carbohydrate: 42g
Fiber: 6g
Total Sugars: 7g (Added Sugar: 1g)
Protein: 20g

Yield: Serves 3 or 4 as a light main course, or 4 to 6 as a starter

How'd it Taste?

where can I supply frozen stuffed musseles
Hi Mohamed, we purchasing fresh mussels at a fish market, or at the seafood/fish counter at the grocery store.

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