Tag: mussels

Recipe Parsley risotto with mussels and clams – Italian Cuisine

Recipe Parsley risotto with mussels and clams

  • 300 g Carnaroli rice
  • 300 g clams
  • 300 g clean mussels
  • 150 g parsley
  • 8 pcs pumpkin flowers
  • 1 pc clove of garlic
  • dry white wine
  • lemon
  • pecorino cheese
  • vegetable broth
  • salt
  • pepper
  • extra virgin olive oil

For the recipe of parsley risotto with mussels and clams, drain the clams in salted water for 1 hour, changing the water after 30 minutes. Open the clams and mussels together in a saucepan with a drizzle of oil, freshly ground pepper and 1 garlic woodpecker. Strain their cooking liquid into a fine sieve lined with kitchen paper. Shell the mussels and clams, keeping aside some of the most beautiful shells as a garnish.
Peel the parsley, boil the leaves in salted water for a couple of minutes, drain them, lightly squeeze them and blend them in the cream. Toast the rice in a saucepan greased with a little oil and a pinch of salt for 1 minute; blend it with half a glass of wine and cook it for 15-17 minutes, wetting it from time to time with 1 ladle of vegetable broth and, at the end, with 1 ladle of shell liquid. Stir the risotto with 3 tablespoons of oil, 1 tablespoon of grated pecorino and the parsley cream; Incorporate 4 pumpkin flowers cut into strips. Spread the rice on the plates, complete with all the mussels and clams, the petals of the remaining pumpkin flowers and grated lemon rind.

Stuffed mussels | Salt and pepper – Italian Cuisine

the stuffed mussels Sale & Pepper

A very good and simple recipe to make mussels beautiful and good, enriched with a surprising filling


Step by Step

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      the stuffed mussels Salt & Pepper recipe
    • 3) Remove the molluscs from the shells and collect them in a bowl; keep aside the half shells of the mussels more concave. Lining a colander with a tightly woven gauze cloth, place it over a bowl, pour the broth for cooking mussels left in the pan, strain it and set it aside.

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      the stuffed mussels Sale & Pepe photo
    • 4) Put a small pan on the fire with 2 tablespoons of oil, add the remaining chopped parsley and garlic and sauté lightly; add the shellfish, bathe with a few tablespoons of their broth, pepper and let it flavor for 1 minute over very low heat.

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      the stuffed mussels Sale & Pepe image
    • How to stuff mussels

      5) To complete the recipe of stuffed mussels, system, in a large pan or on a baking tray, the half shells of the mussels kept aside, not too close to each other. Drain the molluscs from their sauce, which you will keep aside, and insert 1 (or 2, if any) into each half shell.

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      the stuffed mussels Salt & Pepper preparation
    • 6) Melt in a saucepan the butter, incorporate the flour and dilute with the milk hot added flush. Let the sauce thicken, continuing to stir, then remove from the heat. Incorporate the cheese, the yolk and the sauce of mussels. Mix well until you get a creamy sauce.

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      the stuffed mussels Sale & Pepe step
    • 7) Taste the sauce, adjust it salt is pepper, then distribute it over the mussels making sure to cover them without overfilling the shells, about 1 tablespoon is enough.

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Recommended variety Stuffed mussels

Recipe The tiella of rice, potatoes and mussels – Italian Cuisine

Recipe The tiella of rice, potatoes and mussels

  • 500 g clean mussels
  • 500 g potatoes
  • 300 g rice
  • 30 g Pugliese cherry tomatoes
  • 2 onions
  • grated pecorino cheese
  • garlic
  • parsley
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of rice, potatoes and mussels tiella, open the mussels in a saucepan, with the lid, for 1-2 ’. Eliminate the empty valve, keeping the one with the mollusk. Peel potatoes and onions and cut them into thin slices. Finely chop a sprig of parsley with 2 cloves of garlic.

Clean the tomatoes, wash them and cut them into small pieces. Place a layer of onions in a baking dish or in an oven dish; sprinkle with parsley, sprinkle with 2 tablespoons of oil, then cover with a layer of potatoes. Put mussels and tomatoes on top of the potatoes, season with grated pecorino cheese, salt, pepper and 4 tablespoons of extra virgin olive oil. Finally, sprinkle the rice over everything, spreading it evenly.

Partially cover with a few more slices of potato, add a little more oil and parsley. Finally, add as much water as needed to cover the ingredients flush and bake at 180 ° C for about 30 ', checking the rice cooking at the end.

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