Mussels, shrimps and orzo in a coconut and saffron stew

Ingredients

1 kg mussels

400g shrimps

100g dried orzo pasta

30g unsalted butter(or olive oil)

2 tbsp olive oil

1/2 small onion finely chopped

4 cloves of garlic, very finely chopped

1 yellow pepper, finely diced

1 red chill, deseeded and finely chpped (leave seeds in if you want it nice and spicy)

salt to taste

150g sweet yellow cherry tomatoes, roughly chopped

1/2 tsp tomatoe purée

3/4 tsp saffron threads

400g tin of full fat coconut milk

1 lemon, halved

Herb oil

5g fresh chives, finely chopped

5g fresh coriander, finely chopped

3 tbsp olive oil

salt to taste

Method

Clean the mussels in cold water. Debeard and discard cracked and open shells.

Cover orzo with boiling water and set aside. Stirring once in a while. Drain and rinse.

Meanwhile heat butter and oil in a large sauté pan, you will need a lid later, and add the onions, garlic, yellow pepper and chilli. Add some salt if needed. Gently fry for 8 mins until soft and fragrant.

Increase the heat and add the tomatoes, tomatoe purée and saffron. Stir for 5 mins and add the coconut milk and let simmer for 3 mins.

Add the orzo to the stew, followed by the mussels in one layer on top together with the prawns. Cover with a lid and turn the heat down to simmer gently. Cook until mussels have opened and orzo is cooked.

Taste sauce and adjust seasoning. Add more chillies if you like it spicy and squeeze plenty of lemon juice over the mussels. Mix all the ingredients for the herb oil together, spoon over the mussels and serve.