This recipe for Saffron Mussels With Orzo And Tomatoes is really easy, too. In less than 30 minutes you can have an elegant bowl of mussels delicately flavored with saffron and dill, The addition of crème fraîche thickens the broth and lends a light creaminess.
Saffron Mussels With Orzo And Tomatoes
1 Tbs olive oil
1 onion, finely chopped
1 stick celery, finely chopped
2 cloves garlic, finely chopped
200ml white wine
500ml vegetable stock
2 pinches saffron
350g plum tomatoes, chopped
750g mussels, cleaned
75g crème fraîche
1 Tbs dill, chopped
1. Heat oil in a large, wide, shallow pan with a lid. Add the onion, celery and garlic. Cook until softened, about 10 minutes.
2. Stir in the wine and bring to the boil. Allow to boil for 1 minute, then add the stock and saffron. Return to the boil, stirring, then add tomatoes and orzo. Simmer for 5 minutes until the orzo is about two-thirds cooked.
3. Add the mussels to the pan, cover, and cook gently for 5 minutes, shaking the pan occasionally until the mussels have opened.
4. Stir in the crème fraîche and most of the dill. Serve scattered with the remaining dill.
Serves 2 (doubles and triples easily)
Recipe from Olive Magazine
I’m getting my Friday groove on with ‘I Wasn’t Lying’, a fab new song from Kennan Moving Company.
Check out Kennan Moving Company on the band’s Website where you can learn of upcoming shows in NYC and buy the music.
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