• 1 cup arborio or baldo rice (do not rinse)
  • 1 large onion, (finely choped)
  • 20 shellfish mussels (3-4cm big)
  • 20-30 pieces of mussels (shells removed)
  • 80 ml olive oil
  • 50 ml unsalted butter
  • 1 tbsp tomato paste (30 gr)
  • 1 large tomato, gratered (in season)
  • 1/2 tsp dry mint
  • 1 tbsp ground pepper
  • 2 cinnamon sticks
  • 600 ml cold water, (2-3 cups)

Helth Risks

Seafoods such as shellfish and mussels are can lead to some health problems or poisoning. Make sure the products you buy must be alive or select to use 100% safe frozen products.

Musseles Salma

1. Preparation

I would recommend you to use Arborio rice, but you will get a good result with Baldo rice too. Pour the water through a strainer to remove the dust, but do not wash it too much because it requires us to have the consistency of the starch it contains.


Take a deep pot over the high heat, pour a little olive oil and chopped onions in it. For a good result use a wooden spoon to stir with. Sautee the onions about 4-5 minutes. Then add rice and fry for 2 min with the onions. Bring the heat medium and add the tomato paste stir for 2 minutes together until the flavor comes out. Mix all mussels, chopped tomatoes, olive oil and spices. Then add 600 ml of chicken broth or cold water, and cook for 10-12 minutes with stirring to keep it from dripping.

3. Serve

For good risotto consistency, it is important to get rice fully cooked over the heat before 2 minutes. Because the cooking process is continued for a while after taking it from the heat. Now you can remove the cinnamon sticks and add some fresh choped spices and serve.