Orzo with mussels and vegetables
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Orzo dry 400 g
- Mussels estimated flesh; buy 1 kg in shells 250 g
- Spring Onion 120 g
- Shallot 90 g
- Green pepper 120 g
- Carrot 100 g
- Leek 120 g
- White wine 75 ml 75 g
- Water 1.2 litres 1200 g
- Extra virgin olive oil 35 g
- Saffron 0.1 g
- Parsley half stock, half finishing 6 g
- Salt to taste 1 g
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Method
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Clean the mussels and discard cracked ones and open ones that do not close when tapped. Put 300 ml water, the chopped leek and half the parsley in a pan; boil for 5 minutes. Add the mussels, cover and remove as they open over 3–5 minutes. Discard unopened ones. Strain the liquid and reserve the cooked leek.
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Chop the spring onion, shallots, green pepper and carrot. Soften in the oil for 10–12 minutes. Add the chopped reserved leek, saffron and white wine and boil for 2 minutes.
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Add the remaining 900 ml water to the mussel liquor and keep hot. Add the orzo to the vegetables and pour in 800 ml stock. Simmer for 10–12 minutes, stirring often and adding reserved stock as it is absorbed, until tender and creamy. You may not need all the stock.
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Remove one shell from each mussel or shell them all. Add to the pasta for the final minute to heat through. Taste before adding salt and finish with the remaining parsley.
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