How to make it

  • In a fairly large saucepan, sweat the garlic with a little bit of water.
  • Add the mussels and cover.
  • As soon as the mussels have opened, remove from the heat and shell gently. Filter the juice, add saffron and vegetable stock and set it aside.
  • Heat 1/4 cup water in another large saucepan.
  • Add the shallot and onion, and cook 5 minutes.
  • Add rice to shallot mixture and stir well. Cook 2 minutes.
  • Add the white wine and cook, stirring, until all liquid is absorbed.
  • Begin adding the filtered mussel mixture 1/4 cup at a time (while stirring constantly) until each addition evaporates.
  • Stir in pepper, basil, and mussels.
  • Serve immediately.

Reviews & Comments 5

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  • meileen 9 years ago
    All the ingredients in this recipe I love even on its own so I can't wait to put them together!
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    " It was excellent "
    jencathen ate it and said...
    Looks great!
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  • jo_jo_ba 9 years ago
    Yes you are correct, they go back in at the very very end... it's always an afterthought to me LOL!
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  • 1fastknife 9 years ago
    Looks delectable! Question - once the mussels have been shelled, when do they go back in the dish? I would assume at the very end or they would over-cook...but there seems to be no mention in the directions.
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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 369.0
    Total Fat: 2.6 g
    Cholesterol: 27.8 mg
    Sodium: 659.0 mg
    Total Carbs: 57.9 g
    Dietary Fiber: 1.3 g
    Protein: 16.6 g
    Was this review helpful? Yes Flag

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