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Mussel Risotto

(serves 4/6 as a hefty starter or 4 as lunch)

Mussel Risotto

4 lbs Mussels in the shell
1 glass White wine
2 colves garlic
2 oz. Butter
1 med onion
10 oz. Arborio rice
1 1/2 pts fish stock
2 oz. piece fresh parmesan grated
2 tablespoons cream.

Scrub and beard the mussels and put them in a large pot with the white wine and the peeled and chopped garlic.
Put a lid on the pot and cook these until all the mussels have opened.
Strain off the juices through a fine cloth and reserve, remove the mussels from their shells and reserve also (you may keep some in the half shells as a garnish).
Peel and chop the onion finely and cook in the butter until soft.
Add the rice to the pan and fry gently with the onion for a few minutes.
Have the fish stock and the mussel juices simmering on the hob.
Add first mussel juices and then the fish stock to the rice a ladleful at a time, making sure the liquid has been absorbed before adding the next one.
Continue until the rice is tender.
Stir in the parmesan, the cream and the mussels and serve immediately.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef