Saffron Mussels Recipe with Orzo and Tomatoes

Saffron mussels with orzo and tomatoes

Name: Saffron mussels with orzo and tomatoes
Total time: 40 min
Yield: Serves 2
Ingredients: olive oil; 1 onion, finely chopped; 1 stick celery, finely chopped; 2 cloves garlic, finely chopped; 200ml white wine; 500ml fish or vegetable or stock; 2 pinches saffron; 350g plum tomatoes, diced; 250g orzo; 750g mussels, cleaned; 75g crème fraîche; chopped to make 1 tbsp dill

Preparation and cooking time
- Total time40 mins
Easy
Serves 2

Ingredients

olive oil
1 onion, finely chopped
1 stick celery, finely chopped
2 cloves garlic, finely chopped
200ml white wine
500ml fish or vegetable or stock
2 pinches saffron
350g plum tomatoes, diced
250g orzo
750g mussels, cleaned
75g crème fraîche
chopped to make 1 tbsp dill

Method

STEP 1
Heat 1 tbsp oil in a large, wide, shallow pan with a lid. Add the onion, celery and garlic, and gently soften for about 10 minutes. Stir in the wine, bring to the boil and bubble for 1 minute, then add the stock and saffron. Bring everything to the boil, stirring, then add in the tomatoes and orzo and simmer for another 5 minutes until the orzo is about two-thirds cooked.
STEP 2
Tip in the mussels, cover, and cook gently for 5 minutes, shaking the pan occasionally until the mussels have opened. Stir in the crème fraîche and most of the dill with some seasoning – the mussels will add some saltiness themselves. Serve scattered with the remaining dill.