Ingredients

2 tbsp olive oil

4 garlic cloves, finely chopped
2 French shallots, finely chopped
250 ml (1 cup) white wine, such as sauvignon blanc
1 tomato, seeds removed, cut into 5 mm pieces
1 pinch saffron threads, soaked in 1 tbsp warm water
1 kgmussels, scrubbed and de-bearded
¼ cup finely shredded flat-leaf parsley
lemon wedges, to serve
Pici dough

75 g (1 cup) strong bread flour

85 g (1 cup) semolina flour, plus extra for dusting
80 ml (⅓ cup) lukewarm water
Cook's notes
Oven temperatures are for conventional; if using fan-forced
(convection), reduce the temperature by 20˚C. | We use Australian
tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20
ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and
cups are lightly packed. | All vegetables are medium size and peeled,
unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time 20 minutes

To make the pici dough, combine the flours and a pinch of salt in a
bowl. Make a well in the centre and gradually add the water, mixing
with a fork until it just comes together. Turn it out onto a lightly floured
board and knead for 8-10 minutes until smooth and elastic. Wrap in
plastic wrap and rest for 20 minutes.

Moisten the palms of your hands with a little water and, working
quickly, roll the pici dough into one long noodle about 5 mm-thick.
Lightly dust a board or tray with semolina flour and curl the noodle into
a spiral. Set aside until needed.

Heat the oil in a mussel pot over medium-high heat. Add the garlic and
shallot and cook for 3 minutes, stirring, until slightly softened. Add the
wine and bring to the boil. Cook for 1 minute, then add the tomato and
saffron and stir to combine.

Add the pici, and cook for 2 minutes, then season with a pinch of salt.
Add the mussels and cook for a further 2-3 minutes, shaking the pan
occasionally, until the shells have opened. Scatter with the parsley and
season with freshly ground black pepper.

Serve the mussels with lemon wedges.