Rice and mussels is a typical dish of Italian tradition, especially in coastal regions. Mussels are paired with rice to create a tasty seafood first course. The recipe is simple and quick but with an intense flavor. Ideal for a light lunch or an elegant dinner. The rice is cooked together with the mussels in a tasty seafood broth enriched with garlic, olive oil, salt, pepper, and parsley.
Open the mussels and strain the cooking water
Brown the garlic in the oil, add the rice, the mussel water, and 1 glass of boiling water
Add a little salt and pepper and mix well
Add half of the mussels and pour into a mold
Then turn everything onto a plate and garnish with chopped parsley and the remaining mussels
Saucepan
Strainer
Pan
Store in the refrigerator for up to 2 days
The mussels must be fresh and well cleaned before use
Italia
| Energy (kcal) | 86.74 |
| Carbohydrates (g) | 7.59 |
| of which Sugars (g) | 0.28 |
| Fat (g) | 2.15 |
| of which Saturates (g) | 0.42 |
| Protein (g) | 9.68 |
| Fiber (g) | 0.06 |
| Sale (g) | 0.23 |
