One-pan cherry tomato & mussel orzo with garlic butter

Method

1. 1

   Put the kettle on to boil while you peel and finely chop the onion and garlic. Cut the tomatoes in half.

2. 2

   Heat a drizzle of olive oil in a large, wide-based pan (preferably non-stick) over a medium-high heat and cook the onion with a pinch of salt and the sugar for 5-6 mins, or until softened. Add the halved tomatoes and cook for 3-4 mins more or until starting to soften.

3. 3

   Add the tomato purée, smoked paprika and half the chopped garlic, and cook for 1 min.

4. 4

   Add the orzo, vegetable stock cube and 500ml boiled water from the kettle and bring to the boil over a high heat. Once boiling, reduce the heat to medium-low, cover and cook for 12-15 mins, or until cooked through, stirring occasionally to prevent the orzo from sticking.

5. 5

   Meanwhile, chop the parsley, including the stalks. Put the butter in a heatproof bowl along with the remaining chopped garlic and microwave for 30 seconds until melted. Stir in the chopped parsley and a crack of black pepper to make the garlic & parsley butter.

6. 6

   Drain the mussels, then arrange over the orzo. Cook, covered, for a further 8-9 mins, or until the mussels are cooked through. Discard any mussels that haven't opened, then drizzle over the garlic & parsley butter to serve.

Nutrition

calories

535 calories

fatContent

5.1 grams fat

fiberContent

6.6 grams fiber

sugarContent

9.6 grams sugar

sodiumContent

4.21 milligram of sodium

proteinContent

45.7 grams protein

carbohydrateContent

76.2 grams carbohydrates

saturatedFatContent

1.2 grams saturated fat

Indicative values from the source, for the original recipe.

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