Mollusks are ideal for making rice, as is the case with this creamy rice with mussels that meets the three important premises when preparing a recipe: easy, rich and economical.
The truth is mussels are usually always available and at a good price in the market Being a great source for incorporating protein and minerals into the diet, children also tend to like it, even the most reluctant to take fish and everything that "comes out of the sea."
IngredientsFor 4 people
- Mussels 1.5 kg
- Pump rice 300 g
- 100 g onion
- Extra virgin olive oil 50 g
- Italian green pepper 50 g
- 50 g tomato sauce
- 50 ml white wine
- Fish broth or fumet 1 l
- Cayenne 1
- Garlic clove 2
- Sweet paprika, 1/2 teaspoon
- Saffron to taste
- Salt and pepper to taste
How to make creamy rice with musselsDifficulty: Easy
- Total time 1 h 41 m
- Elaboration 41 m
- 1 hour cooking
We put a casserole on the fire with a little water at the bottom and the mussels clean of their beards. Add a little salt and cover the pot with a lid, raise the heat and wait for the water to boil and see the mussels open. This will take about eight minutes.
Remove from heat and remove once mussels hardened from their husks, reserve on a plate and let's strain the cooking water We will use it to add to rice.
In a casserole add the olive oil, cayenne and chopped garlic, heat and sauté the chopped onion and pepper for 15 minutes over low heat. Add the paprika, the white wine, the saffron, the fried tomato and cook for another five minutes.
We pour the fish stock and the water to cook mussels, about a liter to the pot and let simmer 10 minutes. We add the rice and we cook 20 minutes, when there are five minutes left to finish we throw the mussels reserved and serve very hot.
With what to accompany the creamy rice with mussels
This delicious creamy rice with mussels Surely you will repeat it often, because although you have to be a little pending as in all rice recipes, its taste of the sea compensates for that little work in the kitchen.