Mussels with Lemon Garlic Orzo

Rinse mussels and remove beards. If any mussels remain open when rinsing them, discard them because they are dead.

First in a large pan add in lemon juice, wine, garlic and mussels. Simmer over medium heat until all the mussels open back up.

Remove from heat. Strain the cooking juices into a bowl, cover mussels, set aside.

Boil pasta according to box directions. Drain it when done. Toss it with the butter, pepper flakes, lemon zest, and dill. Salt and pepper to taste.

Plate a portion of pasta, set a few mussels on top and drizzle the cooking juices over each plate.

Top with a lemon slice and parsley or sliced scallions to add a little green into the dish.