Back to Recipe Menu

Mussel risotto

Method

  • Heat a little oil in a wok (or large heavy-bottomed pot) and gently sauté 1 chopped onion until tender. 
  • Add the white wine, 2 parsley sprigs and mussels. Cover and cook, removing the mussels as they open and discarding any that don’t. When cool enough to handle, shell the mussels and place them in a bowl. 
  • Then heat the stock in a pot, together with the strained mussel cooking liquid. 
  • In another heavy-bottomed pot, heat a little fresh oil and gently sauté the garlic with the remaining onion until translucent, continually stirring. 
  • Then add the tomatoes and continue cooking until tender, regularly stirring. 
  • Add the rice, with a little more oil if needed, and stir until thoroughly coated. 
  • Then add the hot stock, ladle by ladle, mixing well between each addition until well incorporated, but still reasonably wet. 
  • When the rice is tender, turn down the heat and add a little ground pepper with the parmesan, butter and shelled mussels. Briefly simmer until heated through, continually stirring. 
  • Serve in individual bowls with a sprinkling of chopped parsley on top.

Ingredients

  • olive oil
  • 2 onions, finely chopped
  • 200 ml dry white wine
  • ½ bunch fresh parsley
  • 1 kg mussels, scrubbed well
  • 300 ml chicken (or vegie) stock
  • 1 large garlic clove, crushed
  • 3 ripe red tomatoes, peeled, seeded & diced
  • 200 gm Arborio (or any risotto) rice
  • a good handful freshly grated parmesan
  • 1 tbsp softened butter

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.

Conversion Tool

  • More handy conversions
    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