This dish, while definitely not anything typical to our dinner table, was a fantastic hit! I loved it, and Husband didn’t show any telltale signs of disapproval either. I would serve it for company anytime or use it for a healthy picnic basket fare. As the title implies, it is based from Ina Garten’s recipe for Roasted Shrimp with Orzo. Surprising as it may seem, no groceries here seemed to carry ordinary orzo, but rather these tiny little stars (stelline) that I rather fancy. I subbed mussels for shrimp, as we’re still not sure where Husband stands regarding his shrimp allergies, and cut out a few of Ina’s herbs. Try this dish next time you’ve got the urge for a summertime pasta salad. You’ll be glad you did!
Mussels and Stelline
3/4 lb. stelline, orzo, or other small pasta shape
1/2 c. lemon juice, fresh of course!
2 lbs. mussels (I think I used about 20)
1 c. minced scallions
1 large cucumber, unpeeled, seeded, and medium-diced
1/2 c. small-diced red onion
3/4 lb. feta cheese, large dice
3 cloves garli, minced
1/4 c. chicken stock or lightly salted water
EVOO, salt, pepper
Boil pasta in salted water according to package directions. Drain and pour into a large bowl.
Whisk together lemon juice, 1/2 c. olive oil, 2 t. salt, and 1 t. pepper. Pour over hot pasta and stir well.
Meanwhile, heat a medium skillet over medium-high heat and add garlic, stock, a dash of pepper, and the mussels. Cook until done. Cool to room temperature.
Add mussels, scallions, cucumber, and onion to orzo. Season with s&p to taste. Toss well. Add feta and stir carefully.
at room temperature or in the fridge for 1 hour to allow flavors to marry. Serve chilled or at room temperature.