Toasted Orzo with Shrimp and Mussels

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

Instructions

1. 1. Toast the orzo. Cook oil and garlic, then add tomato paste, wine, half the tomatoes, salt and pepper. Add orzo, lemon zest and water; simmer until almost al dente.
2. 2. Add mussels, cover and cook. Stir in shrimp and remaining tomatoes; cook until mussels open and shrimp is done. Discard zest and unopened mussels.
3. 3. Stir in oregano and remaining oil. Season and serve with lemon wedges.