Saffron mussels with orzo & tomatoes

  • serves 2
  • Easy

This recipe for saffron mussels with orzo & tomatoes is really easy - it's a one-pot - and takes under and hour but it looks fantastic and is packed full of delicious flavours. It's a great new way to make the most of mussels and tomatoes.



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


  • 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. 

Nutritional Information

  • Kcals 677
  • Carbs 52.1g
  • Protein 27.4g
  • Fat 25.4g
  • Salt 1.7g
  • Saturates 11.8g
  • Fibre 8.9g