- 1 cup of arborio or baldo rice (without washing)
- 1 medium onion – (finely chopped)
- 20 shelled small mussels
- 20-30 mussels
- 1/2 cup of olive oil (100ml)
- 1 tablespoon of tomato paste (30g)
- 1 large tomato grated (in season)
- 1 teaspoon of dried mint
- 1 teaspoon of freshly ground black pepper
- 1/2 tablespoon of paprika
- 2 cinnamon sticks – (indispensable)
- 2-3 cups of cold water, or chicken stock (600ml)
Risks of the Shellfish Seafoods
Try to buy shellfish from safe places as they may pose a health risk, also make sure that the product is fresh against the risk of poisoning or use vacuum frozen products that are 100% safe.
Mussles Salma Recipe Preparation
I recommend you to use Arborio rice in this recipe, but you will also get a good result with baldo. The important thing is to choose a starchy rice. You can wash the rice through water to dust it, but do not wash too much as the starch it contains is necessary for the consistency of the food. Chop the onion finely for cooking.
Mussles Salma Recipe Cooking Directions
In a deep saucepan, sweat the onions with a wooden spoon over high heat in a little oil. Add the rice and roast it with onions for 2 minutes. Reduce the heat, add tomato paste and mix until it smells. Add all the mussels, chopped tomatoes, olive oil and seasonings to mix. Finally, add 600ml chicken broth or cold water and cook for 10-12 minutes, stirring constantly so that it does not hold the bottom.
Mussles Salma Service
The key to a good risotto is to take it out of the stove 2 minutes before the rice is fully cooked, and the cooking process continues even after taking it from the stove, so the rice should be slightly tooth but not too crispy. After taking it from the stove, you can remove the cinnamon sticks and serve it with fresh spices.