I have always been a bit nervous about cooking with mussels. But I love to eat them. So I decided to make a recipe that included them. Foodsaver Stores have a great selection of seafood. They making cooking with mussels easy, as the hard part about cooking with fresh mussels is the cleaning and prep work, and at Foodsaver Stores you have the option of buying already cooking mussel meat, which means that making a mussel risotto because very easy, without sacrificing on taste. I am really happy with this recipe – I would definitely make it if I was entertaining friends over. It’s very easy to make and it would be impressive to serve when entertaining. I think it would make a great main course meal but I think I prefer it as an appetizer meal, something tasty to get the taste buds going before the main course. It’s been awhile since I have been posting, but it feels like I am getting back into the groove. Since regularly posting I have published my cookbook in Germany and Italy and really would like to create a post about this as well as make it available for sale on my blog, which I am also trying to figure out a plan how to update. … to be continued …
Makes: 3 main course servings, or 6 appetizer servings
Time: 1 hour
25 mussels, (500 grams Foodsaver Mussel Meat)
1/2 cup dry white wine*
1/3 cup Ardo Diced Shallots or Foodsaver Diced Onion Cubes (a quarter of a large onion)
1/2 teaspoon Ardo Diced Garlic, (2 small garlic cloves)
1/4 teaspoon Ardo Diced Red Chili (1 dried red chili pepper), less if you prefer
1 cup Agnesi Flora Riso Arborio
generous pinch saffron*
300 grams Foodsaver Ciao Chopped Tomatoes
2 tablespoons finely chopped fresh parsley*
4 tablespoons Chorio Olive Oil
1/2 cup Ardo Organic Peas
1/2 teaspoon salt, or less if you prefer
1 cup of hot vegetable stock
Serve with Grated Castelli Parmigiano Reggiano Cheese
* All ingredients available at Foodsaver except those marked with an *
1. Add 2 tablespoons of olive oil to a large pan. Place the pan over medium high heat, add the garlic, chili pepper and a pinch of parsley. Saute for two minutes, do not let the garlic brown. Add the tomatoes, saffron and salt. Cook for another 2 minutes. Add the mussels and cook for a further 2 minutes. Remove the sauce and mussels from the pan and place in a bowl to the side until ready to use.
2. Add the remaining 2 tablespoons of olive oil to the large pan. Over medium high heat, add the onion and saute for about 3 to 5 minutes, until the onions turn translucent but do not let them brown. Add the rice and stir together until the rice turns translucent, about 1 minute. Add all of the mussels and one ladle of tomato sauce back into the pan and continuously stir the rice, letting the rice absorb the liquid before adding a further ladle of tomato sauce. Continue to add one ladle of tomato sauce at a time, (then vegetable stock once the tomato sauce runs out), while continuously stirring the rice for about 20 minutes, until the rice is cooked but still firm.
3. Add the peas and remaining parsley to the rice. Stir for about 1 minute. Serve immediately with grated Parmigiano Reggiano cheese.