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Mussel Risotto


(Will serve 4/6 as a hefty starter or 3/4 as main course)

2 kg (4 lbs) Mussels in the shell
1 glass White wine
2 cloves garlic
60g (2 oz.) Butter
1 med onion
280g (10 oz.) Arborio rice
850ml (1 ) pts fish stock
60g (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.(It will take about 15 mts)
Gently fold the mussels into the rice to heat them through.
Stir in the parmesan and the cream and serve immediately.



July 21, 2009 11:08 AM | 0 Comments
  Martin Dwyer
Consultant Chef