Weekend feasts
MUSSELS WITH ORZO AND ’NDUJA
SERVES 4
200ml Pernod (unsweetened aniseed-flavoured liqueur) or vermouth
500g mussels, cleaned
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp fennel seeds
50g ’nduja, broken into
pieces (see note)
300g orzo pasta (risoni)
2 ripe tomatoes, chopped
small bunch flat-leaf
parsley, chopped
1 lemon, wedged, to serve
Put Pernod in a large, deep, lidded frypan and bring to the boil. Tip in mussels, put on lid and
