A delicious summertime recipe with New Zealand mussels, perfect to accompany a BBQ with family. This recipe is inspired by a Countdown Supermarket Recipe: BBQ Mussels with Chorizo and Risoni Pasta.
Ingredients
| 500 g | Orzo (Main) |
| 200 g | Chorizo sausages, Thinly sliced |
| 1 large | Red capsicum, Medium dice |
| 2 medium | Courgettes, Medium dice |
| ½ tsp | Sweet smoked paprika, Or more to taste |
| ½ tsp | Chilli powder, Or more to taste |
| 1 tsp | Cumin seeds, Or more to taste |
| 24 large | Mussels, De-bearded and scrubbed (Main) |
| 1 stalk | Spring onion, Finely sliced |
| 100 g | Rocket leaves, Rinsed and dried |
| 100 g | Feta, Cubed |
| 3 drizzles | Olive oil, Or more to taste |
| 2 handfuls | Fresh herbs, e.g. fresh basil, mint, coriander, oregano; roughly chopped |
| 4 pinches | Salt & freshly ground pepper, To taste |
Directions
- Preheat the BBQ. Cook the orzo according to packet instructions, then place into a large mixing bowl and gently stir through a drizzle of olive oil. Set aside.
- Heat a non-stick pan and fry the sliced chorizo until the oils release and the slices begin to crisp. Add the diced red capsicum, courgette and spices. Cook for 2 - 3 min, or until barely softened. Take off the heat and transfer to the bowl with the orzo, including any oils in the pan.
- Place the mussels on the BBQ and close the lid. If you don't have a BBQ with a lid, then place the mussels in a large piece of tinfoil and enclose. The mussels are cooked when they are just beginning to open. Working quickly, remove from the BBQ and pull from the shell.
- Gently toss the mussels, chorizo, capsicum, courgette, rocket, spring onion, feta and fresh herbs with the orzo with a generous drizzle of olive oil and salt and pepper to taste. Serve.