Mussel Recipes // Mains & Entrées // Mussel Orzo
Cooking Time
Cooking Time:
20 Minutes
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Mussel Orzo


2 lb fresh PEI Mussels
2 cups orzo pasta
6 clove garlic (chopped)
1 shallot (finely diced)
4 tbsp butter
2 1⁄2 cups white wine
1⁄4 cup heavy cream
2 tbsp mixed fresh herbs chopped
1⁄4 cup grated parmigiano reggiano cheese
salt and pepper


  1. Bring water to a rolling boil and add 1 tablespoon of salt. 
  2. Add pasta to boiling water and stir. 
  3. Cook uncovered, stirring occasionally until desired tenderness is reached (al dente, approximately 8 minutes). 
  4. Drain well and set aside. 
  5. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  6. Sweat half of the garlic and shallots with 2 Tbsp of butter in a heavy bottom pan. Add mussels.
  7. Add 2 cups of white wine. Cover and steam until mussels open. Strain off broth and set aside. Shuck mussels and set aside.
  8. Sweat the remainder of the garlic and shallots with 2 Tbsp butter.
  9. Deglaze with ½ cup of white wine and reduce the liquid by 2/3rds. Add shucked mussels and stir. 
  10. Add cooked orzo pasta, ¼ cup of heavy cream and fresh herbs. Stir to combine all ingredients and let simmer for 2 minutes. 
  11. Season to taste with salt and pepper. Fold in Parmigiano Reggiano cheese.
Recipe source: Chef Gordon Bailey