Lemon Herb Steamed Mussels with Toasted Orzo

A bright and aromatic Mediterranean-inspired dish featuring fresh mussels steamed in a white wine, garlic, and fennel broth, served over a bed of golden, toasted orzo for a complete, satisfying meal.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 3 lb mussels whole
• 1.5 cup orzo
• 2 tbsp olive oil
• 1 bulb fennel
• 4 clove garlic
• 0.5 cup dry white wine
• 2.5 cup vegetable stock
• 1 whole lemon
• 0.5 cup parsley
• 0.5 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Rinse the mussels under cold water, scrubbing off any debris and removing the fibrous 'beards' by pulling them toward the hinge of the shell. Discard any mussels that remain open after a light tap.
2. Thinly slice the fennel, mince the garlic, and chop the parsley. Zest and juice the lemon.
3. In a large Dutch oven or pot, heat the olive oil over medium heat. Add the sliced fennel and sauté until softened and lightly golden, about 6 minutes. (about 6 min)
4. Add the orzo to the pot and stir to coat in the oil, toasting until golden brown, about 3 minutes. (about 3 min)
5. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the white wine, scraping the bottom of the pot to release any fond. (about 1 min)
6. Add the vegetable stock, lemon juice, salt, and pepper. Bring to a simmer, then add the mussels. Cover tightly and steam until the mussels open wide, about 6 to 8 minutes. (about 8 min)
7. Remove from heat, discard any mussels that did not open. Stir in the lemon zest and fresh parsley before serving immediately directly from the pot.