Fregola with Mussels

Method

1. Take only the parsley leaves; reserve the stems for later.
2. In a blender, combine parsley leaves, pigliadilli, capers, chili, half a head of garlic (core removed), lemon juice, olive oil, salt, and pepper. Blend until smooth to obtain the emerald sauce.
3. In a pan, heat oil, garlic, chili, and the reserved parsley stems.
4. Add the mussels and deglaze with white wine. As they open, remove them.
5. Filter the cooking liquid from the mussels.
6. Meanwhile, clean the mussels.
7. Add the filtered mussel liquid, the emerald sauce, and the fregula. Add water as needed until the fregula is cooked. Adjust salt and pepper.
8. When the fregula is almost done, add the mussels back.
9. Serve.