Millet with mussels, peppers and chickpeas

 

Ingredients

1 cup (approx. 150–200 g) millets

2 cups (approx. 500 ml) water

250 g mussels

1 red pepper

1 yellow pepper

handful cherry tomatoes, or to taste

handful chickpeas, or to taste

extra virgin olive oil, to taste

fresh spring onion (scallion), to taste

salt, to taste

2 cloves of garlic, or to taste

dried chilli pepper, to taste

Preparation

1. In a pot, cook 1 cup of millet with 2 cups of water. Cover with a lid and cook for 25 minutes.


2. In the meantime, cook the mussels in a non-stick frying pan with a little oil and a clove of garlic for about 10 minutes, until they open properly. Once ready, set them aside.


3. Clean the pan of the mussel residues using paper towels, add a drizzle of oil, a clove of grated garlic, some finely chopped fresh spring onion. Lightly fry, then add diced red and yellow peppers, a few halved cherry tomatoes and a handful of chickpeas. Season with salt and, if you like, a pinch of dried chilli pepper.


4. For extra flavour and to prevent the sauce from drying out during cooking, add a little liquid from the mussels to the pan. Simmer for about 15 minutes, then turn off the heat.


5. Fluff the slightly firm cooked millet with a fork and season with some extra virgin olive oil.


6. To serve the dish, place the millet, the vegetable and chickpea mix and the mussels on a plate and enjoy!

About the chef

Max Mariola

Italy

Thirty years ago, Chef Max Mariola decided to pursue what he loved most: cooking. After many years of experience as a chef and consultant in restaurants, hotels and cooking channels, Max now focuses on his social media channels. His engaging videos represent who he is, what he does and what he loves to eat. Max’s culinary philosophy is not to spoil with excessive complexity, but to cherish what nature or humans have raised or cultivated with heart. His mission is to promote quality Made in Italy cuisine to the world.