Instructions: Combine the cumin, fennel, oregano, cinnamon, chile powder, coriander, cayenne and salt in a spice grinder or mortar and pestle and grind finely. Dry rock shrimp with paper towels and toss with spice mixture to evenly coat. Saute quickly in olive oil until just done and set aside.

In a small saucepan add 1/2 cup white wine, 1/2 cup water, 1/4 cup chopped scallions, 1 teaspoon chopped garlic, 1 tablespoon butter, 2 tablespoons chopped parsley and the mussels. Cover and simmer until mussels open (3 to 4 minutes). Set aside covered and keep warm.

Add remaining scallions and garlic to a deep saucepan along with mushrooms and saute in olive oil until lightly colored. Add orzo and continue to cook for a minute or two. Mix remaining 1/2 cup white wine and stock together and warm. Add 1/2 of this mixture to orzo and cook, stirring occasionally over moderate heat until most of liquid is absorbed. Add remaining stock mixture in 1/2 cup increments, stirring until liquid is absorbed.

When orzo is tender but not mushy, stir in peas, parmesan, basil, tomato and cooked rock shrimp. Add a bit of stock if necessary to keep mixture loose. Serve immediately in warm bowls topped with mussels and garnished with fried capers and basil sprigs, if desired.

This recipe yields 6 servings.

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