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Mussel 'Paella'


  • Preheat oven to 200°C fan forced (220°C normal).
  • Combine the saffron and wine in a bowl and set aside.
  • Heat the oil in a flat heavy-bottomed pan (that can go into the oven) and gently saute the onion and garlic until tender.
  • Add the anchovies and paprika. Mix well and briefly cook.
  • Then add the rice and stir until well coated.
  • Add the saffron mixture with the tomatoes, seasonings and stock to cover by about 1 cm. Spread out evenly, cover and cook in the oven for about 20 mins, until the rice is tender.
  • Then add the mussels in one layer with more stock, if needed. Cover and cook over a low heat on the stove, removing the mussels as they open (discarding any that don't). Taste the sauce for seasoning.
  • Return the mussels to the dish in one layer and serve in the middle of the table scattered with chopped parsley and lots of crusty bread on the side.


  • a good pinch of saffron threads
  • 1 cup dry white wine
  • 4 tbsp olive oil
  • 1 onion, chopped
  • 2 large garlic cloves, crushed
  • 4 anchovies, finely chopped
  • ½ tbsp smoked (or plain) paprika
  • 500 gm Arborio (risotto) rice
  • 1 can diced tomatoes
  • sea salt & freshly ground pepper
  • chicken stock
  • 3/4 kg mussels
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm