Neven's saffron orzo with mussels nduja
Neven's Christmas in Limerick airs on Thursday, 11 December, on RTÉ One at 8pm.
Neven's Christmas in Limerick airs on Thursday, 11 December, on RTÉ One at 8pm.
Ingredients
Serves 4
For The Mussels
1kg fresh mussels in shells
2 tbsp olive oil, plus extra to serve
1 onion, chopped
2 bay leaves
pinch of saffron threads
6 whole black peppercorns
2-3 cherry tomatoes
1 small leek, chopped
150ml white wine
1 litre hot vegetable stock
For The Orzo
4 tbsp olive oil
350g orzo
1 onion, finely chopped
1 garlic clove, crushed
½ red pepper, finely chopped
½ baby fennel, diced
1 tsp Nduja paste
1 tbsp crème fraiche
2 tbsp basil leaves, chopped
Sea salt & freshly ground black pepper
Method
For The Mussels
Clean the mussels, removing their beards and discarding any that are broken or do not close when tapped on a worksurface. Put a large pot over a medium-high heat. Add the olive oil and cook the onion until soft.
Add the bay leaves, saffron and peppercorns, and stir for a minute. Add the tomatoes and stir for another minute, then pour in the wine and the hot stock. Cover and bring to the boil.
Add the mussels, cover and cook for 5 mins until they open – discard any closed ones. Using a slotted spoon, transfer the mussels to a plate, strain the cooking liquid and keep it warm. Set aside 12 mussels for serving. Remove the remaining mussels from their shells and set aside, too.
For The Orzo
Heat 1 tbsp of olive oil. Fry the onion and diced fennel until soft and glossy.
Add the garlic, red pepper and nduja and stir for a couple of minutes. Add 900ml of the reserved mussel cooking liquid to the pan and bring to the boil. Add the orzo and gently stir to combine.
Cover, reduce the heat to medium-low and gently simmer for 15 mins, checking occasionally and stirring, until most of the liquid has been absorbed. Mix in the shelled mussels.
Season with salt & pepper, garnish with the reserved mussels in shells, stir in crème fraiche, chopped basil and drizzle with a little olive oil and serve immediately.
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