Mussels and Orzo in Coconut Stew
Serves 2
Prep Time 30 mins
Cooking 25 mins
Level low
Ingredients
- 500g in their shells Mussels
- 50g Orzo pasta
- 1 tbsp Butter
- 1 tbsp Olive Oil
- 1, finely chopped Shallots
- 2 cloves Minced garlic
- 1 small yellow Coloured bell peppers
- 1/2 deseeded Red chili chopped
- 1tsp Sea Salt
- 80g Mayor Cherry Tomatoes
- 1/2 tsp Three Hills Kunserva (tomato paste)
- 1/2 tsp Saffron threads
- 200g tin of full-fat Pinto's Pride coconut milk
- 1, halved Lemon
- 3 tbsp chili Oil
Put the mussels into a large bowl and cover with cold water. Debeard them by pulling any bits up towards the top of the shell, and then out. Discard any unopened or cracked shells. Put the orzo into a bowl and cover with boiling water. Set aside for 15 minutes, then drain and rinse. Meanwhile, put the butter and oil into a large lidded pan and place on medium-low heat. Once melted, add the shallot, garlic, yellow pepper, chili and salt. Fry for 8 minutes, stirring often, until the shallot and garlic are soft and fragrant. Do not leave them to crisp or brown too much. Increase the heat to medium and add the tomatoes, tomato paste and saffron. Stir-fry for 2 minutes, then stir in the coconut milk and simmer for 3 minutes. Add the orzo to the stew and layer the mussels on top. Cover with a lid and turn the heat all the way down. Cook for 5 minutes, or until the shells have opened. Squeeze plenty of lemon juice and finish with the chili oil.
Recipe by Aceline Media
