Here’s another recommended recipe we found from olivemagazine.com.
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Mussels with orzo and ’nduja:

Heat the olive oil in the same pan, add the onion and garlic, and cook gently for 5-10 minutes or until soft. Add the fennel seeds and ’nduja, and cook for 5 minutes or until everything is a deep red. Stir through the orzo and tomatoes so that all the grains are coated. Pour the mussel liquid into a jug, leaving the last gritty bit in the bowl. Top up with boiling water to make 750ml of liquid, add to the pasta a ladleful at a time, and cook, stirring, until all the liquid has been absorbed before adding the next. Once the orzo is cooked, add the mussels to heat through. Scatter with parsley and serve with lemon wedges.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

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Mussels with orzo and ’nduja

reco low-cal