Farro Piccolo with Wild Mussels

Recipe & Photos by Chef Tres Jackson of Sorghum & Salt

September 10, 2017

Ingredients

  • 2 cups Anson Mills farro piccolo
  • 6 cups apple juice
  • 1 Vidalia onion, thinly sliced
  • 1 inch of ginger, peeled and grated
  • 8 cloves of garlic
  • 2 tablespoons of red chili flakes
  • 2 tablespoons white miso paste
  • 2 tablespoons local honey
  • 1 bunch collards, washed and roughly torn
  • 3 pears, cored and cut into eighths
  • 2 cups Freehouse brown ale
  • 2 pounds of wild mussels or PEI mussels
  • 2 tablespoons fresh mint, minced
  • 4 lemons, halved

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Ingredients

  • 2 cups Anson Mills farro piccolo
  • 6 cups apple juice
  • 1 Vidalia onion, thinly sliced
  • 1 inch of ginger, peeled and grated
  • 8 cloves of garlic
  • 2 tablespoons of red chili flakes
  • 2 tablespoons white miso paste
  • 2 tablespoons local honey
  • 1 bunch collards, washed and roughly torn
  • 3 pears, cored and cut into eighths
  • 2 cups Freehouse brown ale
  • 2 pounds of wild mussels or PEI mussels
  • 2 tablespoons fresh mint, minced
  • 4 lemons, halved
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