Tomato Mussel Orzo (Kritharoto me Mydia)
Tomato Mussel Orzo is a Greek-inspired dish made with tender mussels, orzo pasta, and a rich tomato base finished with lemon and herbs.
Equipment
- large pan, with lid
- knife and cutting board
Ingredients
- 200g orzo pasta
- 500g fresh mussels cleaned and debearded
- 1 tbsp tomato paste
- 2 large ripe tomatoes finely chopped
- 3 cloves garlic minced
- 1 medium yellow onion sliced
- ½ lemon juiced + zested for serving
- 2 tbsp olive oil
- 500ml water
- ¼ cup fresh parsley finely chopped
- salt and black pepper to taste
Instructions
- Sauté the aromatics. Heat the olive oil in a large pan with a lid over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Build the tomato base. Add the tomato paste and stir constantly for a few seconds to deepen its flavor. Add the chopped tomatoes and cook for 5 minutes, letting them break down.
- Simmer the orzo. Pour in the boiling water and bring the mixture to a rolling boil. Add the orzo pasta. Reduce the heat slightly to a steady simmer and cook for about 6 minutes, stirring occasionally to keep the pasta from sticking.
- Cook the mussels. Add the mussels, give everything a thorough stir, and cover the pot with the lid. Every 60 to 90 seconds, lift the lid quickly to stir the orzo from the bottom to prevent burning and release the starches for that creamy texture, then immediately replace the lid. Repeat this for 4-6 minutes until all the mussels open from the steam.
- Season and serve. Discard any closed mussels and turn off the heat. Stir in the parsley, lemon juice, salt, and pepper. Serve immediately, topped with the lemon zest and an extra drizzle of olive oil if desired.