We might be getting into dark mornings and chilly evenings but there’s no reason you can’t pretend you’re in the south of France sipping wine and enjoying some sunshine! Growing up our family holidays were often in France and my parents and brother always took it as an opportunity to eat copious amounts of mussels, much to my dismay. However, my taste buds seem to have finally caught up with my age and now I love them.
This moules marinière risotto is perfect comfort food that feels a bit more grown up – and if you name it in French it sounds a little more sophisticated too 😉 The recipe involves three of my favourite ingredients which makes it a total winner:
White wine ✔
Throw in some rice, mussels, butter, shallots and parsley and you’re all set! I had planned on posting some healthier recipes after the ridiculous amount of cakes & pastries but somehow that didn’t happen. It is a savoury recipe though so I guess it’s a step in the right direction…
- 1 tsp olive oil
- 25g butter
- 1 clove of garlic, finely chopped
- 3 shallots, finely chopped
- 150g arborio rice
- 150ml white wine
- 750ml vegetable stock
- 150g cooked mussels
- a handful of parsley, finely chopped
- 25g butter
- 50g parmesan
- Add the oil and 25g of butter to a pan over a medium heat. Once the butter has melted, add the garlic and shallots and stir for 2-3 minutes. Add the rice and stir for a minute or two until slightly translucent.
- Add the wine and stir for a few minutes. Once the wine has been absorbed by the rice, add about 150ml of stock (you don't need to be too exact here!). Keep stirring until absorbed and then add some more stock, and repeat for about 15-20 minutes. Don't worry if you don't use all the stock - I find it varies every time I make it! Similarly, if you run out just add a little boiling water.
- After the rice has been cooking for about 20 minutes (or when it feels nearly done), add the mussels and parsley and stir for a few minutes until the mussels are heated through. Stir in the butter and parmesan and serve.