Ingredients
- 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.
Serve immediately.
