Risotto with Mussels


– 3 1/3 Ibs. of mussels
– 4 Tbs. olive oil
– 1 small onion
– 2 garlic cloves
– 10 oz. long grain rice
– 1 1/4 qts. fish broth
– 1 oz. parsley
– 1 oz. butter
– pepper


Wash and brush the mussels thoroughly then let them sit in salted water for an hour. Drain and place in a large pan over medium-high heat until the mussels open. Extract the flesh and check that they are all clean taking care to remove the “beard”. Strain the resulting broth through a very fine sieve or cheesecloth. In a saucepan cook the finely sliced onion and the garlic cloves in oil. When the onion begins to get tender and the garlic is slightly browned remove the garlic. Add the rice and let it toast and absorb the fats. Add the mussel broth and keep stirring the rice till the liquid is well absorbed. Add the additional fish broth as needed and proceed to cook as in basic recipe. When rice is al dense, add the minced parsley and the mussels remove from heat add butter. Rest it for a few minutes and serve.

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