• RECIPES

Recipe Directions

1. Run water over the mussels to clean them well and remove the hairy 'beard' that sticks out from the shell. If you find any mussels with open shells, throw it. 

2. Heat half the olive oil in a low and large saucepan. Saute half the garlic and half the onion. Then, add the wine and water. When the water boils, add the mussels in the saucepan. Cover and let them steam for about 4 minutes, shaking the closed pot to cook all the mussels.

3. Strain and discard the mussels that did not open. We keep their broth. Put the drained mussels back in the pot and close it with the lid to keep them warm.

4. Heat the remaining olive oil in a saucepan and sauté the remaining garlic and onion, over medium heat. Add the rice and mix. Cook for about 2 minutes.

5. Add the hot mussel broth and stir the mixture. Then, continue cooking, adding the hot broth little by little and waiting for it to absorb before adding the other, stirring often. After 20 minutes, the rice will be ready. Season with salt and pepper and transfer to a plate. Add the mussels on top of the risotto and serve sprinkled with chopped parsley.