| Prep |
Cooking |
Serves |
 |
 |
 |
| 10 mins |
20 mins |
4 Adults |
This is a super simple recipe, packed to the max with flavour, perfect for sharing with friends and family.
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Ingredients
- 300g mussels, in shell
- 350g cooked seafood selection
- 1 onion, large
- 1 clove of garlic
- 4 spring onions, small
- 4 tablespoons of Fussels Sicilian Lemon Rapeseed Oil
- 2 bay leaves
- 1 pinch granulated sugar
- 50ml white wine
- 300g Arborio rice
- 1.2 litres of hot vegetable stock
- 1 lemon, zested and squeezed
- 1/2 bunch dill, finely chopped
- Salt & Pepper
To serve
- 1 lemon, wedged (min. 6)
- Chopped dill
- Fussels Sicilian Lemon Rapeseed Oil
Method
Starting with the onion, garlic and spring onions, finely chop, mix together and set aside.
Place a large thick bottomed pan over medium to high heat and let it get hot. Once hot, add 4 tablespoons of Fussels lemon oil into the hot pan.
Add the onion and garlic mix to the pan with the bay leaves. Sauté for a minute or two, then add the sugar and season with salt & pepper. Leave to caramelise nicely for a further couple of minutes.
Add the rice – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent.
Next, add the wine, stirring as you do, let the wine reduce a little. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
Now it’s time to add the hot stock, a ladleful at a time, allowing each ladleful to be absorbed before adding the next. After 15 minutes, taste the rice – is it cooked? Continue adding stock until the rice is soft, but with a slight bite.
3-4 minutes before the rice is cooked, add lemon juice, lemon zest and the in-shell mussels.
Cover pan with lid, lower heat and wait for 3-5 minutes until the mussels are cooked (they’ll open up when cooked, discard and unopened mussels.
Now add the cooked seafood selection to warm through.
Take off the heat, remove the lid and add the dill, give it a gentle stir and taste to correct the seasoning with salt & pepper if needed.
Remove the bay leaves and serve with lemon wedges, a little more dill and a small drizzle of Fussels lemon oil to refresh the flavour.
