Mussels are probably one of the most inexpensive seafood. I can create appetizers and dinners in no time and they are always going to look classy and appetizing.
Approx. Prep and Cook Time: 20 Minutes
Approximate Cost: $9.55 or $4.76 per serving
Difficulty Level: Easy
Allergens, Other: CONTAINS GLUTEN
1-pack, 8oz. cooked Mussels meat, no shells ($4.50)
½ tbsp. Angie’s basting olive oil (.40)
1 tsp. Angie’s dry seasoning (you can add more if you want it salty) (.20)
4 large garlic cloves, chopped (.40)
4 dried shitake mushrooms (.70)
1 c. Orzo (.60)
1 ½ c. beef broth ($1.50)
1 avocado ($1.25) Few Cilantro leaves to garnish (0)
Add the basting olive oil, the chopped garlic to a skillet, cook briefly over medium heat.
Add the shitake mushrooms, stir.
Add the 1 c. of orzo, saute briefly and add the dry seasoning. Stir.
Carefully, add the 2 c. beef broth and bring to a boil. Reduce heat to low and cook for about 15 to 20 minutes to soften the grain. It will be moist, not dry at all.
Meantime, open the mussels pack and add them to the Orzotto with its sauce. If the orzo looks a bit dry, add more beef broth until it looks like Risotto, very moist.
Cook just until the mussels are warm, 3 to 4 minutes, remove from stove and get ready to plate.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.