This cold mussel and orzo salad combines tender mussels, cherry tomatoes, Kalamata olives, and red onion with a mustard-dill dressing. The orzo and mussels form the base, while each forkful brings something a little different: a salty olive, a juicy tomato, or mussel meat with fresh dill.
I developed it out of curiosity about how mussels would work with orzo. My first version had apple cider vinegar and more lemon juice. The salad turned out too sour and salty, yet the orzo itself tasted bland. After adjusting the dressing and making the salad several more times, I settled on this version.
The order of preparation mattered, too. I now cook the orzo before the mussels so it can start cooling while I prepare everything else. Half the dressing goes onto the warm pasta, and the assembled salad spends a full hour in the refrigerator before serving.
Ingredient Notes
Mussels: The 3 lb in this recipe is the weight of the fresh, shell-on mussels before cleaning. One batch gave me about 9.5 oz (270 g) of cooked meat, but the yield varies from batch to batch. Treat that meat weight as an approximate guide, rather than an exact conversion.
The mussels cook with just enough water to cover the bottom of the pot. In my pot, that is about 3 tablespoons. The idea is to steam the mussels, not boil them in water. I don’t add garlic or other aromatics at this stage; the garlic and dill go into the dressing.
Orzo: Cook it according to the package directions, checking a little before the stated time so you can drain it while it is still al dente. I taste a few pieces rather than relying on the timer alone.
Red wine vinegar: I use red wine vinegar with 6% acidity. Together with the small amount of lemon juice and the lemon zest, it gives this tested version its balance.
Dill and Dijon mustard: The dill is especially noticeable alongside the mussels. The mustard comes through pleasantly without dominating the salad.
If using prepared mussel meat, approximately 9.5 oz (270 g) of plain, cooked, well-drained meat is a starting point. For a frozen product, follow the package instructions for thawing and any required cooking before adding it to a cold salad. I have tested this recipe with fresh, shell-on mussels.
How to Make the Salad
Prepare the Dressing and Orzo
Mix the mustard, grated garlic, lemon zest, lemon juice, red wine vinegar, salt, and pepper into a paste. Add the olive oil and mix well, then stir in the chopped dill.
Cook the orzo in well-salted water until al dente, checking a little before the time stated on the package. I use 1 tablespoon of salt per liter of cooking water and taste a few pieces to check when they are ready.
Drain thoroughly without rinsing, transfer immediately to a large, wide bowl, and toss with half the dressing while the orzo is still warm. Spread it out to help it cool while you prepare the mussels.
The orzo may stick together slightly as it cools, but a gentle stir separates it again before assembling the salad.
Cook and Shell the Mussels
Clean and debeard the mussels, discarding broken shells and any open mussels that do not close when gently tapped. For detailed preparation steps, see our guide to cleaning fresh mussels.
Place them in a large pot with the water, cover, and cook over medium-high heat for about 5-7 minutes, watching for the shells to open. Remove the pot from the heat when the batch is ready, and discard any mussels that remain closed. For more detail on recognizing the endpoint, see our stovetop mussel cooking guide.
Transfer the mussels to a tray to cool. While they cool, slice the onion and halve the tomatoes and olives. Remove the cooled mussel meat from the shells and set it aside.
Assemble and Chill
Gently stir the orzo to loosen it, then add the mussel meat, tomatoes, olives, and onion. The mussel meat should have cooled by this stage; the orzo may still be slightly warm.
Add the remaining dressing and toss everything together. Taste before adding extra salt.
Refrigerate the assembled salad for 1 hour. I initially chilled it for 30 minutes, but that wasn’t enough for the cold salad I wanted. After an hour, it is chilled and the orzo has taken on the flavors much more fully.
Give it one more gentle stir before serving.
Serving and Keeping It Chilled
This recipe makes about 4 salad portions. We enjoy it enough that it always gets eaten at the same sitting, so I haven’t tested how its texture holds up the following day.
Keep the salad refrigerated until serving. As a general food-handling recommendation, the FDA advises keeping cooked seafood out of the refrigerator for no more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). That limit includes preparation and serving time outside refrigeration.
If you enjoy serving orzo cold, you can find more ideas in our collection of cold orzo salad recipes.
For another mussel dish, try our Bulgarian mussels and rice, or browse our mussel recipe collection.
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Cold Mussel and Orzo Salad with Mustard-Dill Dressing
Ingredients
For the Salad
- 3 lb fresh shell-on mussels weighed before cleaning
- 3 Tbsp water or just enough to cover the bottom of your pot
- 1 cup dry orzo
- salt for the orzo cooking water I use 1 Tbsp per liter of water
- 1 cup cherry tomatoes halved
- 1/3 cup Kalamata olives pitted and halved
- 1/4 cup red onion thinly sliced into half-moons
For the Dressing
- 1/4 cup extra-virgin olive oil
- 1 Tbsp Dijon mustard
- 1 small garlic clove finely grated
- 1 tsp lemon zest finely grated
- 1 tsp fresh lemon juice
- 1 Tbsp red wine vinegar 6% acidity
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup fresh dill finely chopped
Instructions
- Mix the Dijon mustard, grated garlic, lemon zest, lemon juice, red wine vinegar, salt, and pepper into a paste. Add the olive oil and mix well, then stir in the dill.
- Cook the orzo in well-salted water according to the package directions, checking a little before the stated time. Taste a few pieces and drain when al dente.
- Drain thoroughly without rinsing and immediately transfer to a large, wide bowl. Toss the warm orzo with half the dressing and spread it out to help it cool.
- Clean and debeard the mussels. Discard any with broken or cracked shells and any open mussels that do not close when gently tapped.
- Place the mussels in a large pot and add just enough water to cover the bottom. I use 3 Tbsp in my pot.
- Cover and cook over medium-high heat for about 5-7 minutes, watching for the shells to open. Remove from the heat when the batch is ready. Discard any mussels that remain closed.
- Transfer the cooked mussels to a tray to cool.
- While the mussels cool, thinly slice the red onion and halve the cherry tomatoes and pitted olives.
- Remove the cooled mussel meat from the shells and set aside.
- Gently stir the orzo to separate any pieces that have stuck together. Add the mussel meat, tomatoes, olives, and red onion.
- Pour over the remaining dressing and gently toss to combine. Taste and add more salt if needed.
- Refrigerate the assembled salad for 1 hour to chill and allow the flavors to develop.
- Give the salad one more gentle stir before serving cold.
Notes
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I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.