Orzo and mussels are an Italian timeless combination, blending the delicate texture of orzo pasta with the rich, briny flavours of fresh mussels. This dish is not only delicious but also incredibly versatile, allowing for the addition of aromatic herbs, vegetables, or even a splash of white wine to elevate its taste.
Ingredients
- 350g mussels (half shell)
- 1 Vegetable stock cube
- 1 tbsp olive oil
- 1 onion & 2 cloves garlic, finely chopped
- 1 tsp fennel seeds
- 300g orzo
- 2 ripe tomatoes, chopped,
- 1 bunch flat-leaf parsley, chopped
- 1 lemon, wedged, to serve
- Sea salt & ground black pepper
Instructions
- Put the vegetable stock in a deep, lidded frying pan and bring to the boil. Tip in the mussels,put on the lid and cook for 5 minutes or until the mussels open. Drain, reserving the liquid. Heat the olive oil in the same pan,
- add the onion and garlic, and cook gently for 5-10 minutes or until soft. Add the fennel seeds. Stir through the orzo and tomatoes so that all the grains are coated. Pour the mussel liquid into a jug, leaving the last gritty bit in the bowl.
- Top up with boiling water to make 750ml of liquid, add to the pasta a ladleful at a time, and cook until all the liquid has been absorbed before adding the next.
Once the orzo is cooked, add the mussels to heat through. Scatter with parsley and serve with lemon wedges. - Pair with a gorgeous Pinot Grigio >>>>>>>>
