Home  >  Cook, Recipes, Ψάρι & Θαλασσινά  >  Mussels’ risotto

Mussels’ risotto

This recipe came up last night in my attempt to prepare a nice, yet fasting, yummy dish. It was really delicious and the whole family loved it.


  • 500 grams mussels (you can also use frozen mussels but you would need to defrost them first)
  • 1/4 teacup olive oil
  • 3 spring onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 teacup white, dry wine
  • Juice of 1 lime
  • 1 tablespoon dried parsleysalt
  • chili pepper (optional)
  • 250 grams rice for risotto (arborio, carnaroli)
  • 5 teacups water


In a deep pan with a lid, heat the olive oil over medium- high heat. Sauté the onions and garlic for 1′ – 2 ‘ and then add the mussels. Sauté for another 2 ‘ and add the wine, the lime juice, the parsley, chili pepper and a little bit of salt . Lower the heat, cover with the lid and let the mussels to “get steamed” for 5 ‘. Add the rice and the water in the pan and let the food to simmer until the water is absorbed and the rice is well cooked.

IMG_1277 IMG_1278

Serve immediately.

Written by Evina

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.