Why do we associate mussels with Summer? First of all, the words ‘sound’ similar!! Seriously, Summer, Greek islands, Mussels, they all go together!
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Add the oil on medium/low heat
and a minute later add the onions. Sauté for 2-3’
and add the celery, continuing and sautéing for 4-5’.
Toss in the garlic
and a minute later deglaze with the wine on high heat.
Stir for another minute and add the vegetable broth
and the saffron.
Bring to a boil and add the tomatoes
with the orzo,
season with the salt and pepper, again bring to a boil and simmer for 6’
Add the mussels,
and half the parsley,
Cover and cook for about 5’.
Stir in the dairy cream
add the grated anari.
and serve while scattering the remaining parsley
Saffron Μussels with Οrzo
Servings: 5 People
Ingredients
- 750 g Fresh Mussels , ask your fishmonger to thoroughly clean them
- 80 g Dairy Cream with 35% fat , Charalambides Christis
- 50 g Anari Dry , Charalambides Christis, grated
- 400 g cubed Tomatoes , canned
- 250 g Orzo
- 1 yellow Onion , finely diced
- 2 cloves Garlic , minced with a garlic presser tool
- 1 Stalk Celery , halved lengthwise and finely chopped
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 500 ml Vegetable Broth
- 200 ml White Wine , preferably Malagouzia, a Greek indigenous variety
- ½ tsp Saffron
- 2 tbsp fresh Parsley , leaves picked and roughly chopped
- ½ tsp Sea Salt , caution as Mussels are already salty
- ½ tsp freshly ground Black Pepper
Instructions
- In a large pot add the oil on medium/low heat and a minute later add the onions. Sauté for 2-3’ and add the celery, continuing and sautéing for 4-5’. Toss in the garlic and a minute later deglaze with the wine on high heat. Stir for another minute and add the vegetable broth and the saffron. Bring to a boil and add the tomatoes with the orzo, season with the salt and pepper, again bring to a boil and simmer for 6’ aiming for the orzo to be 2/3 cooked.
- Add the mussels and half the parsley, turn up the heat and toss for a minute. Cover and cook for about 5’ until the mussels open. Stir in the dairy cream and serve while scattering the remaining parsley and adding on top the grated anari.
