I had eaten rice mixed with meat and fish all my life, but I don't like that at home, so when I make rice, which is once a week, I make rice on the one hand and meat on the other. This rice with mussels It is a very simple, cheap and very tasty recipe.
If you do not usually make this rice I recommend it since it is a very tasty recipe despite having very few ingredients. We like small mussels, so although I buy them Galician, because I think they are the best, I ask the fishmonger to choose the smaller specimens.Live on the Palate Sauteed prawns and mushrooms, recipe to solve a dinner quickly
IngredientsFor 2 persons
- Fresh mussels 400 g
- 200 g pump rice
- 100 g onion
- Garlic cloves 2
- Peas a handful
- Fresh parsley a twig
- 100 ml white wine
- Extra virgin olive oil
- Water or fish stock 500 ml
How to make rice with musselsDifficulty: Easy
- Total time 30 m
- Elaboration 10 m
- 20 m cooking
We clean the mussels of beards and dirt. We steam them in a low casserole with a little water and white wine, and if we want a bay leaf. We drain, we take out the shells to all the mussels less to a few to decorate. We keep some cooking liquid.
Apart, in a casserole or paella we squirt extra virgin olive oil, sauté the chopped onion and garlic cloves. We add the chopped parsley and shellless mussels, we go around and pour the rice and the rest of the white wine.
We raise the heat, let the alcohol evaporate for a minute, lower the heat a little and add the water or broth and a little of what we have mussels reserved. We shake the casserole and let it cook on a high heat for five minutes, salt, lower the heat and wait another 10 minutes.
About five minutes before finishing the rice we throw the peas, depending on how we like the point, but we do it a little earlier. We take the rice with mussels from the heat, garnish with the mussels with shell and cover with a clean cloth without lint or smells and wait for rest five minutes before taking to the table. We serve immediately.
How to accompany the rice with mussels
This rice with mussels, like all rice dishes, it should be allowed to stand for about five minutes before taking it to the table. With that little rest the grain will be at its exact point and we can enjoy a simple, economical and delicious sea rice. Of course to accompany, the best is white wine.