Steamed Mussels with Orzo, Shiitake, Zucchini & Dried Cranberry Risotto
Serves 4 as an appetizer or 2 as an entrée
3 tbsp butter
1 shallot, chopped
1 lb zucchini, cubed 1/4 "
1/2 lb shiitake mushrooms, sliced
2 tsp chopped garlic
2 cups orzo (a rice shaped pasta)
1/3 cup grated Romano
2 tbsp chopped chives
1/2 cup dried cranberries
1/3 cup whipping cream
2 lbs Mussels
1 cup White Wine
To Prepare Risotto
Melt butter in a large pan over medium hear, add shallot and zucchini and cook for 2 minutes. Add the mushrooms and cook another 2 minutes. Add 1 tsp of the garlic, season with salt and pepper and remove from heat.
Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking.
Combine orzo, Romano cheese, cream, chives and cranberries in a large pan. Cook over low heat until creamy, and then add the vegetable mixture.
Toss together and serve warm with steamed mussels.
To Prepare Mussels
Steam 2 lbs. of mussels in 1cup of white wine and remaining garlic for 1-2 minutes or until mussels open.
Arrange mussels around the orzo salad. May be served as an appetizer or entrée.
We like pairing the Angoves Nine Vines Viognier from South Australia with this flavourful dish. This wine has a nice body with aromas of pear, apple and citrus with a smooth finish.
Proprietor Glynn Williams