One Pan Cherry Tomato & Mussel Orzo With Garlic Butter

Boil a kettle

Peel and finely dice your red onion[s]

Peel and finely chop (or grate) your garlic

Chop your cherry tomatoes in half

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Tip: Cooking for 3 or more? Use 2 pans!

Once hot, add the diced onion with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 5-6 min or until softened

Once softened, add the halved cherry tomatoes and and cook for 3-4 min or until starting to soften

Once the tomatoes have softened, add your tomato paste, ground smoked paprika and half of the chopped garlic (save the rest for later!) to the pan and cook for 1 min or until fragrant

Once fragrant, add your orzo and vegetable stock mix with 500ml [650ml] [1L] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until cooked through

Tip: Stir the orzo occasionally to stop it from sticking

Meanwhile, chop your parsley finely, including the stalks

Add a generous knob of butter to a heatproof bowl with the remaining chopped garlic and put in the microwave for 30 secs or until melted

Once melted, add your chopped parsley and a grind of black pepper – this is your garlic & parsley butter

Drain your mussels

Once the orzo is done, top with the drained mussels

Cook, covered, for a further 8-9 min or until the mussels are cooked through – this is your one pan cherry tomato & mussel orzo

Tip: Discard any mussels which shells have not opened!