Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.