• 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


  • 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.



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