Added by runneralps | Wed 05 Aug 2009 @ 16:27
its a summer dish and worths a lot if you make it with hand picked mussels
200grms rice (there is a special kind for risotto dishes)
1 kgr mussels with their shells
1 big onion chopped
a handful of dill
1 cup of extra virgin olive oil
2 glasses of white dry wine
water(for every glass of rice you will need 2 glasses of water)
2 tea spoons of sugar
Wash and clean the mussels. Put the rice into a utensil full of water. In this way the rice, will expel a part of the amylase, that its seeds contains .After 30 minutes throw the water and drain the rice.Keep it aside.
Put the mussels in a casserole with 2 glasses of water.Add if you wish some herbs,and 1 glass of white wine.
Set the temperature in low fire and close the casserole. Boil the mussels for no more of 4 minutes(beware NO MORE)otherwise mussels gonna be like rubbers.
Now all the shells must have been remained open...if not that means that the mussel isnt in good(edible) condition and MUST be thrown away.
Pick the mussels(the edible part) from the inner of the shells and keep them aside, and do the same with their liquid.I m suggesting you to drain this liquid,in order to avoid sand and little stones.
The liquid of the mussels is very tasty, and its gonna give the sea taste we want to our dish(believe me its FABULOUS).
Now in a wide pan add the onion ,the oil and the sugar. Warm the oil gently in low fire and cook(saute) the onion for 5-6 minutes. Then add the rice and keep mixing it with the other ingredients(oil and onion) into the pan, for 5 minutes.Now its time to add 1 glass of wine, salt and pepper.
Keep mixing(if its possible with a wooden spoon), till rice absorb the liquids, and when this happen, add some more water and make the same (you will need at least 20-30 min) till rice starts to create a thick white liquid (a kind of chyle). Now add the mussels and the dill and cook for 3 minutes without stop mixing.
I think its easy and it worths at least one try from you!!!!