This is a super simple recipe, packed to the max with flavour, perfect for sharing with friends and family.
- 300g mussels, in shell.
- 350g cooked seafood selection.
- 1 onion, large.
- 1 clove of garlic.
- 4 spring onions, small.
- 4 tablespoons of Fussels lemon 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.
- 1 lemon, wedged (min. 6).
- Chopped dill.
- Fussels lemon oil.
- 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.