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Risotto Mussels

Photo 1
Photo 1
All photographs/pictures are provided for guidance only.
Preparation time
5 mins
Cooking time
1 hour 20 mins
Serves 6


  1. In a bowl, soak the mussels in cold water for 1 hour. Drain, shave and wash them.

  2. In a large pan, open the mussels add the chopped garlic, 25 g of butter and let it brown for 5 minutes over low heat, shaking the pan from time to time. Remove the mollusks from the shells and discard the mussels that did not open. Strain the liquid with a cloth.

  3. Chop the onion and cut the leek into thin slices and brown in butter over low heat for 1 minute. Add the rice and fry for about 3 minutes, and stir occasionally.

  4. In a pan, boil 1 l of broth with 2.5 dl of mussels, salt and pepper and add to the rice. When the rice has absorbed the broth, add a little more broth and repeat the operation until the broth is exhausted.

  5. The rice is cooked after 20 minutes (it must be moist). Add 25 g butter and finely chopped celery leaves and serve.