Toasted Orzo with Shrimp and Mussels

Ingredients

• 3 tbsp extra-virgin olive oil (divided)
• 1 medium yellow onion (finely chopped)
• 2 shallots (finely chopped)
• 4 cloves garlic (finely chopped or minced)
• 2 cups orzo (uncooked)
• 1 cup dry white wine (or seafood stock)
• 3 cups water or seafood stock (amount estimated; use hot liquid)
• kosher salt (to taste; use less if the stock is salty)
• 0.25 tsp red pepper flakes (or to taste)
• 1 lb large shrimp (peeled and deveined)
• 2 lb mussels (scrubbed and debearded; substitute small hard-shell clams if desired)
• 2 tbsp fresh oregano (chopped; parsley may be substituted)
• 2 tbsp lemon juice (freshly squeezed)
• 0.5 cup feta cheese (crumbled, for serving)
• fresh oregano leaves (for garnish, optional)

Steps

1. 1

   Scrub the mussels under cold running water, remove any beards, and discard cracked shells or mussels that remain open when tapped. Peel and devein the shrimp, then pat the seafood dry.

2. 2

   Heat 2 tablespoons of the olive oil in a wide Dutch oven over medium heat. Add the chopped onion and shallots and cook for 4 to 5 minutes, stirring occasionally, until softened but not browned.

3. 3

   Add the garlic and red pepper flakes. Cook for about 30 seconds, stirring constantly, until the garlic is fragrant.

4. 4

   Add the dry orzo and stir to coat it with the oil and aromatics. Toast for 3 to 4 minutes, stirring frequently, until the grains are lightly golden and smell nutty.

5. 5

   Pour in the wine and scrape the bottom of the pot with a wooden spoon to loosen any toasted bits. Simmer for 2 to 3 minutes, until the wine is reduced slightly and the sharp alcohol aroma has faded.

6. 6

   Add the hot water or seafood stock and season lightly with salt. Bring the liquid to a simmer, then cook uncovered for about 12 to 15 minutes, stirring occasionally and scraping along the bottom so the thickening orzo does not stick.

7. 7

   When the orzo is nearly tender but still has some bite and the mixture is thick, add the shrimp and stir them into the pasta. Cook for about 2 minutes, until the shrimp begin turning opaque.

8. 8

   Add the mussels, cover the Dutch oven, and cook for 5 to 7 minutes, shaking the pot once or twice, until the mussel shells open and the shrimp are fully opaque and firm.

9. 9

   Discard any mussels that do not open. Stir in the remaining 1 tablespoon olive oil, chopped oregano, and lemon juice. Taste and adjust the salt and pepper flakes; the finished orzo should be moist and thick rather than soupy.

10. 10

    Spoon the kritharoto into shallow bowls. Finish with crumbled feta and fresh oregano leaves, if using, and serve immediately.

Notes

The source page is member-gated and does not expose the ingredient list or method in the provided text; quantities and steps above are therefore a low-confidence reconstruction based on the dish description and standard kritharoto technique. Use a wide Dutch oven rather than a tall, narrow pot. Stir the orzo periodically and scrape the bottom because the small amount of liquid makes it prone to sticking. If using clams instead of mussels, choose small hard-shell varieties such as littlenecks or Manila clams; the cooking time remains the same. Serve immediately, as the orzo thickens as it stands.

Nutrition per serving

• main
• Greek
• seafood
• one-pot
• weeknight dinner
• Mediterranean
• stovetop