Creamy mussel orzo is the kind of one-skillet dinner that tastes like a special occasion but comes together in under 30 minutes. Tender mussels, garlicky butter, parmesan and a splash of cream turn humble orzo pasta into something truly luxurious.
If you love creamy seafood pasta, you will also enjoy our Creamy Garlic Shrimp Pasta and Philadelphia-Style Vermicelli with Trout.
Ingredients
- 300 g (10 oz) mussels
- 30 g (2 tbsp) butter
- 10 ml (2 tsp) olive oil
- 2 garlic cloves, minced
- 100 g (1/2 cup) orzo pasta
- 200 ml (3/4 cup) boiling water
- 200 ml (3/4 cup) heavy cream
- 30 g (1/4 cup) parmesan, grated
- fresh herbs, chopped, to taste
- salt, to taste
Instructions
- Melt the butter in a skillet, add the garlic and olive oil, and stir until the garlic smells fragrant. Keep the heat moderate so nothing burns.
- Add the mussels and simmer over low heat for up to 10 minutes — overcooking them on high heat will make them rubbery. Transfer the cooked mussels to a separate bowl and set aside.
- Add the orzo to the same skillet (spaghetti or fettuccine work well too), pour in the boiling water, and cook over medium heat, stirring occasionally, until the orzo absorbs all the water.
- Stir in the cream, return the mussels to the pan, and finish with the grated parmesan and a sprinkle of fresh herbs.
Tips
- Discard any mussels with broken shells before cooking, and any that do not open during cooking.
- Use boiling water for the orzo so it starts absorbing liquid immediately and cooks evenly.
- Stir the orzo often — the pasta releases starch that gives the sauce its creamy body.
Nutrition (per 100 g): 117 kcal, protein 11 g, fat 7 g, carbs 19 g.
For cooking techniques and seafood know-how, browse the recipes at Allrecipes, and check the USDA site for ingredient and nutrition references.