Another delicious supper from ” Mezcla” by Ixta Belfrage.
Ingredients
- 1 kg mussels scrubbed and debearded
- 80 g orzo pasta
- 30 g unsalted butter
- 2 tbsp olive oil
- ½ a small onion finely chopped
- 4 cloves garlic very finely chopped
- 1 yellow pepper chopped into 1cm pieces
- 1 scotch bonnet chilli
- 1 tsp Fine salt
- 150 g yellow cherry tomatoes roughly chopped
- ½ tsp tomato puree
- ¾ tsp saffron threads
- 400 g tin coconut milk
- 2 tsp chilli paste optional , or you can use less
- 1 lemon
- FOR THE HERB OIL:
- 5 g chives finely chopped
- 5 g coriander finely chopped
- 3 tbsp olive oil
- a pinch Fine salt
- pinch aof fine salt
Servings:
Instructions
- Put the orzo into a medium-sized ball and cover with boiling water. Set aside to soak for 15 minutes, then drain and rinse.
- Heat the butter and oil in a large, shallow sauté pan over a medium-low heat. Add the onion, pepper, the whole Scotch bonnet and the salt. Cook gently for about 8 minutes, or until soft but not coloured.
- Add the tomatoes, tomato purée and saffron and stir-fry for 2 minutes, then stir in the coconut milk and simmer for 3 minutes.
- Add the orzo, then spread the mussels out on top. Cover with a lid, turn the heat to the lowest setting and cook for 5 minutes or until the mussels have all opened.
- Discard the whole chilli, you can give it a squeeze into the sauce first if you like heat. Taste the sauce and add some chilli paste if you like.
- Squeeze plenty of lemon juice over the mussels, then mix all the ingredients for the herb oil together and spoon over the top.
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