It’s mussels time. When I was growing up the rule was that you could only eat mussels in the months that are spelled with an “R”. And although due to modern logistics we can now safely eat mussels pretty much all year round, come September I feel a sudden craving for fresh mussels. So here is a perfect dish for a quick midweek family dinner but it works just as well for a casual gathering of family and friends. If you are not so keen on mussels, try shrimps instead or experiment with different types of firm white fish.
Seafood stew (serves 4)
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 generous pinch saffron threads
1 tsp red pepper flakes
250 ml (1 cup) white wine
1x 400g (13.5 oz) can diced tomatoes
1/4 cup basil, roughly chopped
1/4 cup parsley, roughly chopped
500g (1 lb) firm white fish, cut into bite sized pieces
500g (1lb) mussels, scrubbed
sea salt and cracked black pepper
1 cup orzo
Prepare the orzo according to packet instructions.
Meanwhile, heat the oil over medium heat in a large heavy saucepan. Add the onions, garlic, saffron and red pepper flakes and cook for a few minutes until the onion is soft and translucent. Stir in the wine, tomatoes, basil and parsley and bring to the boil. Add the fish to the pot and place the mussels on top. Reduce the heat, cover and allow to simmer for about 8 minutes. Shake the pan from time to time but do not lift the lid. When the cooking time is over take off the lid, throw away any unopened mussels and season to taste with salt and pepper. Serve the sea food stew over a bed of orzo.
