Posted by: hilsrecipeoftheweek | November 12, 2009

Quick Rice with White Wine & Mussels

Rice with white wine & mussels

Want a fast and yummy supper? You can't go wrong with mussels.

Quick rice with white wine and mussels

In terms of quick and yummy suppers, you can’t really go wrong with mussels: cheap, yummy and they produce their own stock in a matter of minutes. In this recipe, the rice is cooked in said stock, which is the making of this carbed-up version of moules marinère. A very easy throw-together. Takes 30 minutes to make.

Recipe by Allegra McEvedy http://www.guardian.co.uk/lifeandstyle/2009/sep/10/allegra-mcevedy-weekly-recipe

Supper for two

INGREDIENTS

500g mussels 

1½ tbsp butter 

2 shallots or 1 small white onion, finely diced 

3 cloves garlic 

1 chilli, sliced 

250ml white wine 

150g quick-cook, long-grain rice  

Big handful of baby spinach or rocket, washed 

Zest of 1 lemon 

Salt and pepper 

METHOD

First, debeard the mussels: take hold off the matted stringy bit and tug it down firmly towards the pointy end of the shell so that it comes away. As you’re doing this, run the mussels under cold water, discarding any open ones.

Heat the butter over a medium flame in a fairly large pan. Chuck in the onion and garlic and sauté gently, with a lid on, for a few minutes until golden and softened. Then add the chilli and fry for a minute more.

Tip in the mussels, roll them around in the onion, then pour in the wine. Stir, put a lid on, and cook on a high heat for around three to five minutes.

Once the mussels have opened, lift them out with a slotted spoon, on to a tray. Add 200ml water to the pan, and tip in the rice. Stir, put the lid back on, bring to the boil, then simmer on a low to medium heat. It will take about 12 minutes for the rice to cook.

Meanwhile, pick the mussels from the shells. Discard the shells but be sure to save any onion bits and liquid in a bowl, with the mussels themselves. Once the rice is nearly cooked (after about 10 minutes), tip the mussels, plus any onion and liquid, back into the pan.

When the rice is completely cooked, and the mussels have warmed through, turn the heat off and stir in the spinach (or rocket) till just wilted, along with the lemon zest and seasoning.

 

 

 

 

 

A delicious, easy and satisfying supper, and mussels are not terribly expensive – under £4 per kg. 1 kg served 3 – it would serve 4 if you were having a starter or pud. For guests, you could do all the preparation beforehand and cook and de-shell the mussels, leaving just the cooking of the rice and adding the spinach/rocket and lemon zest just before serving.

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Responses

  1. That looks like a perfect meal for me…all in one bowl. I really love mussels. They look so big and delicious here. Thanks for sharing.

  2. Good news! Foodista is inviting you to attend this year’s International Food Blogger Conference in Seattle on August 27-29! There also are sponsorships offered that you can take advantage of! For more information, check this page out.

    Hope to see you there! Keep on blogging. 🙂

  3. I only just stumbled on your recipe here, tried it this week – and it’s just *amazing*!
    I’d challenged my husband to a mussel menu competition… And I won it with this recipe – streets ahead!!!
    Thanks very much for sharing. 🙂
    (We’re in Greece, by the way.)

    • Glad you enjoyed it 🙂


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