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Mussel Orzo



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2 lb. fresh blue cultured mussels
2 cup orzo pasta
6 garlic cloves, chopped
1 shallot, finely diced
4 tbsp. butter
2 1⁄2 cup white wine
1⁄4 cup heavy cream
fresh herbs, chopped
1⁄4 cup grated parmigiano reggiano cheese
salt and pepper, to taste


  1. 1
    Bring water to a rolling boil and add 1 tbsp. of salt.
  2. 2
    Add pasta to boiling water and stir.
  3. 3
    Cook uncovered, stirring occasionally until desired tenderness is reached (al dente, approximately 8 minutes).
  4. 4
    Drain well and set aside. 
  5. 5
    Sweat half of the garlic and shallots with 2 tbsp. of butter in a heavy bottom pan. Add mussels.
  6. 6
    Add 2 cups of white wine. Cover and steam until mussels open. Strain off broth and set aside. Shuck mussels and set aside.
  7. 7
    Sweat the remainder of the garlic and shallots with 2 tbsp. butter.
  8. 8
    Deglaze with ½ cup of white wine and reduce the liquid by 2/3rds. Add shucked mussels and stir.
  9. 9
    Add cooked orzo pasta, ¼ cup of heavy cream and fresh herbs. Stir to combine all ingredients and let simmer for 2 minutes.
  10. 10
    Season to taste with salt and pepper. Fold in Parmigiano Reggiano cheese.


Recipe provided by Mussel Industry Council. Visit them Source: Chef Gordon Bailey

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preparation methods
cuisines European, Italian
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