New Zealand Green Mussels Risotto Recipes

NEW ZEALAND GREEN MUSSELS RECIPE - (4.5/5)

Steps:

• Scrub muscles under cold running water. Using your fingers, pull out the beards that are visible between the shells. In an 8 quart Dutch oven combine 4 quarts (16 cups) cold water in 1/3 cup of the salt. Add muscles; soak for 15 minutes. Drain and rinse, discarding water. Repeat twice more. Preheat oven to 400°F. In a hot heavy-bottom roasting pan over medium heat cook bacon, shallots, and garlic until bacon is nearly crisp and shallots and garlic are tender; drain fat. Add the mussels, white wine, and 1 tablespoon of the butter to the pan; In a small microwave-safe bowl heat the remaining 1 tablespoon butter in the microwave on high heat for 30 to 60 seconds or until melted; stir in the breadcrumbs, parsley and the pinch of salt. Remove and discard the top shell of the mussels. Return the mussels to the roasting pan. Spoon a little of the breadcrumb mixture on top of each mussel. Place the roasting pan in the oven and bake for five minutes or until breadcrumbs are light brown. Keep an eye on the breadcrumbs as they may brown quickly. Remove from the oven. Drizzle reserved cooking liquid over the muscles to serve.

MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO RECIPE - (3.2/5)

Steps:

• Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm. Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, little neck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

NEW ZEALAND GREEN MUSSELS RISOTTO

Steps:

• Scrub and clean mussels, rinsing them several times. Heat a thick frying pan until it is very hot. Add mussels and shake them over the high heat until they open. Discard any that do not open. Remove mussels, cool and shell, reserving any liquid.
• Heat oil in large pan; add parsley and garlic and saute until garlic begins to color. Add mussels along with the wine and cook over high heat until wine is almost completely evaporated. Add rice and stir over medium heat until rice begins to color. Season with pepper.
• Meanwhile, to the mussel liquid add enough chicken stock to make 3 to 3 1/2 cups. Heat. Add a cupful of hot stock to rice and cook over moderate heat, stirring often, until stock is absorbed. Add another cup and repeat procedure. Continue until all stock is used and rice is tender.