Ingredients Jump to Instructions ↓

  1. 2 1/2 cups water

  2. 1/2 cup dry white wine

  3. 1 1/2 pounds mussels, scrubbed and debearded (see Tip)

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon saffron threads

  6. 1 1/2 teaspoons extra-virgin olive oil

  7. 1 onion, onion, minced

  8. 1 clove garlic, minced

  9. 1 cups arborio rice

  10. 2 tablespoons chopped fresh parsley Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Bring water and wine to a boil in a large pot over high heat. Add mussels and steam until the shells open, 2 to 3 minutes. Drain in a colander and reserve the broth. (Discard any mussels that have not opened.) Shell the mussels, set aside and keep warm. Strain the broth through a cheesecloth or filter-lined sieve into a small saucepan. Add 1 cup water, salt, saffron and keep at a simmer. Heat oil in a large saucepan or deep skillet over medium heat. Add onion and garlic and sauté until golden, 3 to 4 minutes. Add rice and stir well to coat with oil. Add the hot cooking liquid to the rice, 1/2 cup at a time, allowing the liquid to be absorbed between each addition, stirring constantly to prevent sticking. After about 20 minutes, the rice should be tender but still creamy. Carefully stir in the shelled mussels and parsley and season with pepper.


Send feedback