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.