Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the Pernod in a large, 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 and ’nduja, and cook for 5 minutes or until everything is a deep red. 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, stirring, 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.