MUSSELS WITH ORZO AND ’NDUJA
SERVES 4
200ml Pernod (unsweetened aniseed-flavoured liqueur) or vermouth500g mussels, cleaned1 tbsp olive oil1 onion, finely chopped2 cloves garlic, finely chopped1 tsp fennel seeds50g ’nduja, broken intopieces (see note)300g orzo pasta (risoni)2 ripe tomatoes, choppedsmall bunch flat-leafparsley, chopped1 lemon, wedged, to serve
1 Put Pernod in a large, deep, lidded frypan and bring to the boil. Tip in mussels, put on lid and cook for 5 minutes or until mussels open. Drain, reserving the liquid.
2 Heat olive oil in the same pan, add onion and garlic, and cook gently for 5–10 minutes or until soft. Add fennel seeds and ’nduja, and cook for 5 minutes or until everything is a deep red. Stir through orzo and tomatoes so that all grains are coated.
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