Mussels and vegetables with orzo and salmon roe

The following recipe is a visual delight! If you cannot find good fresh mussels, you can replace them with peeled prawns. We prefer French mussels from Bretagne or Normandy. 

2 servings

About 700 g fresh quality mussels

olive oil

1 shallot, chopped 

1 clove garlic, minced

150 ml white wine

Freshly ground black pepper

2 tbsp. crème fraiche, 15 % fat

Orzo for 2 servings

About 6 small broccoli bouquets

About 80 g salmon roe in a jar

A few sprigs of parsley to decorate

Start by making the sauce. Warm 2 tbsp. olive oil in a small saucepan over medium heat. Sauté the shallot and garlic for about 5 minutes. Add the white wine and black pepper and cook until reduced by half.

Cook the orzo according to the advice on the package. Drain and return to the saucepan. Pour the white wine sauce to the saucepan with orzo and mix. Cover and keep warm. Stir in the crème fraiche just before serving.

Wash the broccoli bouquets and cook in a small amount of boiling water until soft. Drain and return to the saucepan. Cover and keep warm.

Wash the mussels in running water. Discard any with damaged shells or which do not close if banged hard on the kitchen sink. Warm 2 tbsp. olive oil in a large heavy saucepan over medium-high heat. Add the mussels and cover. When steam starts forming cook for 4- 6 minutes until the mussels have opened. Take them from the saucepan with a slotted spoon.  Remove the mussels from their shells and discard any that have not opened. 

Divide the orzo and its sauce in the bowls. Add the mussels and broccoli. Dot with salmon roe and decorate with parsley sprigs.