Beirut - Lebanon
+961 3 758 171
Lemon Rice with Mussels
A luxurious way to serve fresh mussels. Enjoy!
Place a pan over medium to high heat and let it get very hot.
Coarsely chop the onion, garlic and spring onions.
Add 4 tablespoons of olive oil into the hot pan.
Add the chopped vegetables, the bay leaves, salt, pepper and sugar. Sauté for 2-3 minutes until they caramelize nicely.
Add the wine and stir until it evaporates.
Add the rice and gradually add the hot stock.
Cook for 15-20 minutes while stirring often over a medium heat, until the rice softens.
2-3 minutes before the rice is ready, add lemon juice, lemon zest and the mussels.
Cover pan with lid, lower heat and wait for 2-3 minutes until the mussels open.
Take off the heat, remove the lid and add 2 tablespoons of olive oil, dill and salt and pepper if needed.
Remove the bay leaves and serve with lime wedges, dill, freshly ground pepper, 1 tablespoon of olive oil and lemon zest.
300 g mussels, in shell, deshelled
300 g mussels, fresh, meat
1 onion, large
1 clove(s) of garlic
4 spring onions, small
5 tablespoon(s) olive oil
2 bay leaves
1 pinch granulated sugar
50 g white wine
300 g arborio rice
1 vegetable bouillon cube, diluted in 1.200 g boiling water
lemon zest, of 2 lemons
lemon juice, of 2 lemons
1/2 bunch dill, finely chopped
1/2 lemon, in wedges
1 tablespoon(s) dill
1 tablespoon(s) olive oil
lemon zest, of 1/2 lemon
Mussels – Natural
Scrumptious, Premium Whole Shell Mussels (Molluscs).
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