Rice and mussels is a typical dish of Italian tradition, especially in coastal regions. Mussels are combined 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 with the mussels in a savory seafood broth enriched with garlic, olive oil, salt, pepper, and parsley.
Open the mussels and pass the cooking water
Brown the garlic in oil, add the rice, the mussel water, and 1 glass of boiling water
Salt lightly, pepper, and mix well
Add half of the mussels and pour into a mold
Then turn everything out onto a plate and garnish with chopped parsley and the remaining mussels
Saucepan
Strainer
Pan
Keep in the refrigerator for a maximum of 2 days
The mussels must be fresh and well cleaned before being used
Italy
| Energy (kcal) | 137.48 |
| Carbohydrates (g) | 19.8 |
| of which Sugars (g) | 0.3 |
| Fat (g) | 2.19 |
| of which Saturates (g) | 0.43 |
| Protein (g) | 10.8 |
| Fiber (g) | 0.11 |
| Sale (g) | 0.23 |
