Serves 4 

Cooking time: 40 minutes 

Ingredients

• 1kg mussels, scrubbed and de-bearded

• 100ml white wine

• 150ml cold water

• 2 tablesp. extra virgin olive oil, plus extra for serving

• 1 small fennel bulb, trimmed and finely chopped

• 1 medium onion, finely chopped

• 300g carnaroli/Arborio/risotto rice

• 3 garlic cloves, peeled and chopped

• A large pinch saffron strands, soaked in 1 tablesp. boiling water

• Salt and freshly ground black pepper

• 25g butter

• 1 tablesp. dill roughly chopped (reserve a few fronds to garnish)

​

NOTE: 

To create a creamy risotto, it is important to use the correct rice. Carnaroli, Arborio or Risotto Rice. 

 

To Serve

• A lightly dressed green salad

 

To Cook

Place the wine and 150ml cold water in a large saucepan and bring to the boil. Add the mussels, cover and cook for 4 to 5 minutes, shaking the saucepan a few times until the mussels have opened. Drain the mussels and reserve the cooking liquid. Discard any mussels that have not opened.

​

Remove most of the mussels from their shells, reserving about 20 in their shells for the top of the cooked dish.

Meanwhile, heat the oil in a heavy-based saucepan over a medium heat. Add the fennel and onion and cook for 5 minutes until softened but not browned. Add the rice to the onion and fennel mixture and stir to coat with oil. Add the garlic and saffron and stir well.

​

Measure the reserved cooking liquid and add enough water to bring it up to 900mls. Start adding the liquid, a little at a time, while stirring all the time. Wait until each addition of liquid has evaporated before adding more. Keep going until all but a spoonful remains. Season to taste, then turn off the heat. Add the mussels and butter, stir, then cover with a lid for 5 minutes. Add the remaining tablespoon of cooking liquid, leaving any grit behind and fold in the chopped dill.

​

Serving Suggestions 

Divide the mussel risotto among 4 warmed bowls and top with the reserved mussels in their shells. Garnish with a few extra fronds of dill. Serve with a green salad.

 

Nutritional Analysis per Serving 

Protein: 15g 

Carbohydrates: 59g 

Fat: 23g 

Iron: 4.2mg 

Energy: 462kcal