Risotto with Mussels Midopilafo Recipe

Clean the clams of the mussels using an ironbrush, wash them, remove any hair and steam them in a pot with 2 tbs of ouzo (or water). Discard any that haven’t opened and keep the rest aside.

In a large frying pan (wok type) saute with the olive oil in medium high, the onion, garlic and green pepper.

Add the rice, tomato puree, fennel (optionally) and anise. Saute until the rice becomes transparent (approx.

mins).

Add wine and tomatoes, reduce fire and stir.

Keep the meat stock near you and have a laddle with it. When almost all liquid is absorbed add a large laddle at a time. Keep cooking and adding laddles of stock and stirring. When there are but 2 portions of stock left, add the meat of mussels and continue cooking until our rice looks tender and creamy.

Season with salt and pepper and serve with the open mussels shels on top.