- Lizzie Redwood
Saffron Orzo Mussels
Splash of Cooking Oil
1 Onion, finely chopped
1 Celery stick, finely chopped
2 Garlic cloves, finely chopped
200ml White wine
500ml Mussel stock (from the pouch)
2 pinches saffron
350g tomatoes diced
1kg Omega Mussels
75g Creme Fraiche
1Tbsp fresh dill
Heat cooking oil in a large, pan with a lid. Add onion, celery
and garlic, and cook until soft.
Stir in the wine, bring to the boil and bubble for 1 minute, then add the stock (if you do not have enough mussel stock from the pouch, then add fish or vegetable stock to top it up) and saffron. Bring everything to the boil.
Add in the tomatoes and orzo and simmer for another 5 minutes until orzo is almost cooked.
Tip in the mussels, cover and gently heat for a few minutes.
Stir in the creme fraiche, and sprinkle dill on top.
Serve this dish in the pan, or divided between bowls and get stuck in!
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