- 4
Ingredients
- 2 pounds small mussels, scrubbed and debearded
- 3 cups dry white wine
- 1/4 cup finely minced shallots
- 2 garlic cloves, finely minced
- 5 tablespoons chopped fresh parsley
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely minced onion
- 1 1/2 cups imported arborio rice
- Salt and freshly ground black pepper.
Preparation
Step 1
1. Place the mussels with the wine, shallots, half the garlic and one tablespoon of the parsley in a large saucepan. Place the pan over medium-high heat, bring to a boil and cover, lowering heat to medium. Cook for five to 10 minutes, until the mussels open.
2. Remove the mussels from all but four of the shells (reserving the four for garnish). Discard any mussels that have not opened. Reserve the shucked mussels in a bowl, cover and strain the liquid through several thicknesses of cheesecloth into a saucepan. You should have about four-and-a-half cups of liquid. Add water or wine to make up the difference if you have less. Simmer the stock.
3. Heat two tablespoons of the butter and the oil in a heavy saucepan. Add the onion and remaining garlic and saute for a couple of minutes, until the onion is soft but not brown.
4. Add the rice and stir for one minute, making sure the grains are well coated. Begin to add the simmering broth one-half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half-cup, reserving about one-fourth cup to add at the end.
5. After about 18 minutes the rice should be tender but still firm. Add the remaining one-fourth cup of broth and the shucked mussels. Turn off the heat and immediately add the remaining tablespoon of butter and the remaining parsley. Stir. Season to taste with salt and pepper if necessary.
6. Serve at once, garnishing each serving with a mussel in the shell.