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Toasted Orzo with Shrimp and Mussels

Toasted Orzo with Shrimp and Mussels

By Rose HattabaughSeptember 2, 2025

  • Makes
    4-6 servings
  • Cook Time
    40 minutes

We learned this dish, called kritharoto, in Thessaloniki, at Tiffany’s x 1905, a restaurant serving modern Greek fare. There, chef Theodoris Pastourmatzis used four varieties of seafood, along with cognac and three different alliums. Our version is streamlined enough for a weeknight dinner. Toasting the orzo brings out sweet, wheaty notes and prevents the dish from becoming too starchy. If you prefer clams over mussels, use a small hard-shell variety, such as littleneck or Manila; the cooking time remains the same. And if you don’t have fresh oregano but do have parsley, feel free to swap. Be sure to use a Dutch oven rather than a tall, narrow pot, as the ingredients need a broad surface area.

Tip

Don’t forget to occasionally stir the orzo as it cooks before the mussels are added, and scrape along the bottom of the pot. The amount of water is minimal, so the mixture will be quite thick and prone to sticking.

Ingredients
  • 1

    cup orzo

  • 4

    tablespoons extra-virgin olive oil, divided

  • 3

    medium garlic cloves, thinly sliced

  • 1

    tablespoon tomato paste

  • ½

    cup dry white wine

  • 2

    ripe medium tomatoes (about 12 ounces), cored and chopped, divided

  • Kosher salt and ground black pepper

  • 3

    4-inch strips lemon zest, plus lemon wedges to serve

  • 1

    pound mussels, scrubbed

  • 1

    pound extra-large shrimp (21/25 per pound), peeled and deveined

  • 2

    tablespoons finely chopped fresh oregano

Step 1

In a Dutch oven over medium, toast the orzo, stirring, until golden, 3 to 5 minutes; transfer to a bowl. To the pot over medium, add 2 tablespoons oil and the garlic. Cook, stirring, until golden, 1 to 2 minutes. Stir in the tomato paste, wine, half the tomatoes, 1 teaspoon salt and ½ teaspoon pepper. Bring to a simmer and cook, stirring, until the tomatoes begin to soften, 5 to 7 minutes. Stir in the orzo, lemon zest and 2 cups water. Bring to a simmer over medium-high, then cover, reduce to low and cook, stirring occasionally, until the orzo is just shy of al dente, 8 to 10 minutes.

Step 2

Add the mussels in an even layer; cover and cook for 3 minutes. Stir in the shrimp and the remaining tomatoes; cover and cook until the mussels have opened, 4 to 6 minutes. Remove and discard the zest and any mussels that have not opened. Stir in the oregano and the remaining 2 tablespoons oil. Taste and season with salt and pepper. Serve with lemon wedges.