Spring Bay Mussels with orzo pasta & chorizo
- 40ml olive oil
- 5 whole cloves garlic
- 100g chorizo sausage, sliced
- 1 ½ cups orzo or risoni pasta
- 150ml white wine
- 250ml chicken stock (extra as needed)
- 1kg packet Spring Bay Mussels
- ¾ cup (1 bunch) roughly chopped continental parsley
- Heat a large heavy based pot over a low heat. Add the olive oil and heat for 1 minute, then add the garlic and chorizo and fry for 1 -2 minutes or until the chorizo just begins to colour.
- Remove the chorizo with a slotted spoon and set aside. Add the orzo or risoni and fry in the oil 3 minutes or until the pasta is golden brown.
- Add the wine and half the stock and simmer for 7 minutes or until the pasta is partially cooked, adding extra stock or water as needed so that the pasta is just covered with liquid as it cooks.
- Open the packet of mussels and pour into a colander, give them a light rinse.
- Add the mussels, cover and cook for 3 minutes or until the mussels open. Fold through loads of chopped parsley and the fried chorizo and serve immediately.
- Frying the pasta then gradually adding the liquid, gives a toasty risotto like effect.
- Orzo or risoni are rice shaped pasta.
- The mussels will open as they cook, if there are any unopened mussels, remove the open mussels from the pot with a slotted spoon and place in a serving bowl. Replace the lid and cook the rest for 1 minute longer.
- Unopened mussels can be prized opened with a paring knife and eaten.