Italian Fish and Shellfish Recipes - Mussels Risotto Recipe

Ingredients

• 2 pounds fresh mussels

• 1/4 cup butter

• 1 fennel bulb, chopped

• 2/3 cup dry white wine

• 2 garlic cloves, crushed

• 1 3/4 cups risotto rice

• 6 large thyme sprigs

• 1 teaspoon medium-hot curry paste

• 5 cups hot Fish Stock

• 1/3 cup heavy cream

• salt and pepper

• chopped parsley, to garnish

Serves 4

---

Method:

1. Scrub the mussels, discarding any with damaged shells or that do not close when sharply tapped.

2. Melt 1 tablespoon of the butter in a large saucepan. Add the fennel and sauté for 3 minutes. Add the wine and bring to a boil.

3. Place the mussels in the pan and cover tightly. Cook over a high heat, shaking the pan occasionally, for about 5 minutes, until the shells have opened. Drain the mussels, reserving the cooking juices. Shell about half the mussels.

4. Melt the remaining butter in a large heavy-based saucepan. Add the garlic, rice, thyme, and curry paste and cook for 1 minute, stirring. Add the reserved cooking juices and cook, stirring, until the juices have been absorbed by the rice.

5. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

6. Stir in the cream and all the mussels and cook for 1 minute. Season to taste with salt and pepper, cover and leave the risotto to rest for a few minutes before serving, sprinkled with parsley.