Couscous alla Siciliana with Mussels and Clams
Category: Main Course
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Mussels (cleaned) | 1 kg |
| Clams (purged) | 1 kg |
| Couscous | 200 g |
| Saffron | 1 packet |
| Fine salt | to taste |
| Extra virgin olive oil | to taste |
| Garlic cloves (peeled) | 2 |
| Fresh chili pepper | 1 |
| Cherry tomatoes (datterini) | 300 g |
| Raisins | 40 g |
| Lemon zest | 1 |
| Pistachios (shelled) | 70 g |
| Extra virgin olive oil (for pesto) | 70 g |
| Black pepper | to taste |
| Fresh basil leaves | a handful |
Instructions
-
Preparation of Mussels and Clams:
To begin preparing the couscous alla siciliana, first make sure the mussels are cleaned and the clams have been purged. If necessary, follow our guide on how to properly clean and purge shellfish. -
Making Pistachio Pesto:
Next, prepare the pistachio pesto. Place the pistachios in the bowl of a food processor, add fresh basil leaves, a drizzle of olive oil (around 2 tablespoons), and process until the mixture forms a smooth paste. Set this pesto aside for later. -
Cooking the Shellfish:
In a large pan, pour about 2 tablespoons of extra virgin olive oil. Add the garlic cloves (peeled) and a fresh chili pepper. Let them cook on medium heat until the garlic becomes golden and fragrant.
Add the mussels to the pan and cover with a lid. Cook for a few minutes until the mussels open. Remove the lid and add the clams. Cover again and cook for an additional few minutes, ensuring the clams also open. Once both the mussels and clams are fully opened, remove from heat. -
Preparing the Couscous:
Meanwhile, bring the cooking liquid from the mussels and clams to a gentle boil. In a separate jug, pour some of this liquid and add a packet of saffron. Stir to dissolve.
Pour the saffron-infused liquid over the couscous until it is fully covered. Cover the bowl with plastic wrap and let the couscous sit for about 5 minutes. During this time, the couscous will absorb the liquid and swell, becoming fluffy and tender. -
Rehydrating the Raisins:
While the couscous is absorbing the liquid, place the raisins in a small bowl and cover them with the remaining saffron liquid. If there’s not enough liquid left, simply use hot water to soak the raisins and allow them to plump up. -
Assembling the Dish:
Once the couscous has absorbed all the saffron-infused liquid and is fully cooked, remove the plastic wrap and transfer the couscous into a large serving bowl.
Shell the mussels and clams, but reserve a few with the shells on for decoration. Add the shelled seafood to the couscous, along with the raisins (drained and lightly squeezed to remove excess liquid). -
Finishing Touches:
To enhance the flavor, add freshly grated lemon zest to the couscous mixture. Stir everything together gently, ensuring that the seafood, raisins, and couscous are well combined. Season with salt and black pepper to taste. -
Serving the Couscous alla Siciliana:
Before serving, decorate the couscous with a few whole mussels and clams for a beautiful presentation. Garnish with fresh basil leaves and a final drizzle of extra virgin olive oil.
This dish offers a delightful mix of textures and flavors—fragrant saffron-infused couscous, succulent shellfish, sweet raisins, and a nutty pistachio pesto. It’s a true celebration of the vibrant tastes of Sicily, perfect for a family meal or a special occasion. Enjoy the freshness and depth of this traditional Italian recipe!
