11
Ingredients
300 g mussels in shell, deshelled
300 g fresh mussel meat
1 large onion
1 clove of garlic
4 spring onions
2 bay leaves
pinch of sugar
50 g white wine
300 g arborio rice
grated zest and juice from 2 lemons
½ bunch dill, finely chopped
6 tbsp olive oil
salt
pepper
grated zest of 1 lemon
FOR SERVING
1 tbsp dill
olive oil
Preparation
Lemon rice with mussels
1. Place a pan over medium to high heat and let it get very hot.
2. Coarsely chop the onion, garlic and spring onions.
3. Add 4 tablespoons of olive oil into the hot pan.
4. Add the chopped vegetables, the bay leaves, salt, pepper and sugar. Sauté for 2-3 minutes until they caramelize nicely.
5. Add the wine and stir until it evaporates. Add the rice and gradually add the hot stock.
6. Cook for 15-20 minutes while stirring often over a medium heat, until the rice softens.
7. 2-3 minutes before the rice is ready, add lemon juice, lemon zest and the mussels.
8. Cover pan with lid, lower heat and wait for 2-3 minutes until the mussels open.
9. Take off the heat, remove the lid and add 2 tablespoons of olive oil, dill and salt and pepper if needed.
10. Remove the bay leaves and serve with lime wedges, dill, freshly ground pepper, 1 tablespoon of olive oil and lemon zest.