Mussel Risotto

Put the cleaned mussels in a large saucepan. Add the chopped onion and carrot, then the wine, thyme, bay leaf and water. Put on high heat* and remove from the stove as soon as the mussels have opened. Drain the mussels and pass the broth through a fine sieve.

Soak the raisins in warm water. Lightly toast the pine nuts in a frying pan without fat.

Blanch (scald) the tomatoes with boiling water, peel, quarter and remove the seeds. In a saucepan, sauté the spring onion rings, then add the long-grain rice. When it is translucent, add the tomatoes, the paradeis pulp, the saffron and 1 liter of mussel stock. Salt, season with pepper, mix well and let the long grain rice swell at a moderate temperature. In the meantime, remove the mussels from their shells (except for a few for garnish) and set aside.

After 20-25 min, check the degree of cooking. Add the Parmesan cheese, the pine nuts, the raisins and the mussel meat. Remove the saucepan from the heat, cover and let rest for 5 min before serving.

*Note Petra: I would form the mussels in the boiling broth.

Related Recipes:

Mussels with CurryHeat the peanut oil in a Reindl. Bring the white wine to the boil in a saucepan. Peel the garlic clove and... Mussel Soup “Chez BenoitFor the mussel soup “Chez Benoit”, first blanch the beans for 4 minutes in enough boiling hot... Mussels with SpaghettiA great pasta dish for any occasion: Rinse mussels and scrub thoroughly clean – during washing, mussels... Clam Chowder with MusselsClean the mussels thoroughly under cold, flowing water. Discard any damaged mussels. Place in boiling water... Tarantine-Style Mussel Soup – MiesmuschelpfanneIn this very simple, quick and yet amazingly tasty dish, one is extraordinarily reminded of the original... Ragout of the Sea Almond Mussel with Root Vegetables on GratinatedShells: Brush the shells clean with a brush under cold running water and remove the beards. Select mussels, do... Mussels with Pernod Top SauceRinse mussels well, remove the beards. Separate the open mussels. Bring 1 liter of salted water to a boil with... Moules a La MarinierePrepare mussels: see instructions Peel and chop onion. Heat olive oil in a high frying pan, add onion, bay... Clam ChowderThis is quite a delicious soup, but it is not easy to get the dried mussels. In contrast to China, they are... Mussels a La MariniereRinse the mussels well under running water and remove the bark. Discard opened or broken mussels on the spot...