1. Bring water to a rolling boil and add 1 tablespoon of salt.
2. Add pasta to boiling water and stir.
3. Cook uncovered, stirring occasionally until desired tenderness is reached (al dente, approximately 8 minutes).
4. Drain well and set aside. 
5. Sweat half of the garlic and shallots with 2 Tbls of butter in a heavy bottom pan. Add mussels.
6. Add 2 cups of white wine. Cover and steam until mussels open. Strain off broth and set aside. Shuck mussels and set aside.
7. Sweat the remainder of the garlic and shallots with 2 Tbls butter.
8. Deglaze with ½ cup of white wine and reduce the liquid by 2/3rds. Add shucked mussels and stir.
9. Add cooked orzo pasta, ¼ cup of heavy cream and fresh herbs. Stir to combine all ingredients and let simmer for 2 minutes.
10. Season to taste with salt and pepper. Fold in Parmigiano Reggiano cheese.

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