Saffron mussels with orzo and tomatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- olive oil
- 1 onionfinely chopped
- 1 stick celeryfinely chopped
- 2 cloves garlicfinely chopped
- 200ml white wine
- 500ml fish or vegetable or stock
- 2 pinches saffron
- 350g plum tomatoesdiced
- 250g orzo
- 750g musselscleaned
- 75g crème fraîche
- chopped to make 1 tbsp dill
Nutrition: per serving
- kcal677
- fat25.4g
- saturates11.8g
- carbs52.1g
- fibre8.9g
- protein27.4g
- salt1.7g
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.
