FrixosPersonalChefing
Suitable for vegetarians
November 11, 2021
Saffron Mussels with Orzo, Charalambides Christis Dairy Cream and anari dry!
Prep Time
15
mins
Cook Time
25
mins
Serves
5
Ingredients
- 750g. Fresh Mussels, ask your fishmonger to clean them well
- 80 g. Charalambides Christis Dairy Cream with 35% Fat
- 50g. Charalambides Christis Anari Dry, grated
- 400g. chopped tomatoes, canned
- 250g. Orzo
- 1 Onion, finely chopped
- 2 Garlic cloves, finely chopped
- 1 sprig of celery, finely chopped
- 3 tablespoons Extra virgin olive oil
- 500ml Vegetable Broth
- 200ml White Wine, preferably Malagouzia
- ½ teaspoon Saffron, Krokos Kozanis
- 2 tablespoons fresh parsley, coarsely chopped leaves
- ½ teaspoon Sea Salt, be careful as the mussels are already salty
- ½ teaspoon freshly ground Black Pepper
Instructions
- In a large saucepan, add the oil over medium / low heat and a minute later add the onions. Sauté for 2-3' and then add the celery, continuing to sauté for 4-5'. Discard the garlic and a minute later stir in the wine and bring to a boil on high heat. Stir for another minute and add the vegetable broth and saffron. Bring to a boil and add the tomatoes with the orzo, season with salt and pepper, and simmer for 6' until the orzo is about two-thirds cooked.
- Tip in the mussels and half the parsley, increase the temperature and stir for 1'. Cover and cook for about 5 minutes until the mussels have opened. Stir in the dairy cream. Serve scattered with the remaining parsley and grated anari.
