Mussels and Saffron Pilaf

• olive oil↗2 tablespoons
• onion, chopped↗1
• garlic cloves, minced↗2
• salt & freshly ground black pepper
• orzo pasta↗1⁄2 cup
• rice↗1 1⁄2 cups
• ground turmeric↗1 teaspoon
• saffron threads↗2 pinches
• dry white wine↗1⁄2 cup
• chicken stock or chicken broth↗2 cups
• mussels↗2 lbs

  scrubbed and debearded

• peas↗1 cup

  thawed if frozen

• grape tomatoes↗1⁄3 cup

  quartered

• fresh parsley↗1⁄3 cup

  chopped

Step-by-step instructions

1. 1

   In a large skillet, heat the oil, over medium heat; add onions and cook until softened, about 2 minutes.

2. 2

   Stir in garlic and season with salt and pepper.

3. 3

   Add orzo pasta, increase heat slightly, then brown pasta, about 3 to 5 minutes.

4. 4

   Stir in rice, turmeric, and saffron.

5. 5

   Add wine and chicken stock, cover skillet, bring to a boil, lower heat and simmer until rice is al dente, about 10 minutes.

6. 6

   Stir in mussels, peas, and tomatoes; cover and cook until shells open, about 8 to 10 minutes (discard any shells that do not open).

7. 7

   Serve in shallow bowls, garnished with fresh parsley.