Mussel Ragout with Saffron Risotto

Rating: 1.80 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Clam ragout:

Saffron risotto:


A delicious fish recipe for any occasion!

For the mussel ragout: Brush the mussels carefully. Discard any mussels that do not close during the cleaning process. Clean and rinse the leeks and cut into rings. Peel and chop shallots and garlic. Remove peel from carrot and cut into cubes. Sauté vegetables in hot butter. Add mussels and wine. Cover and cook for 8 minutes. Drain the mussels in a sieve, saving the cooking juices for the risotto. Remove mussels from their shells, set aside a few nice mussels with their shells for garnish. Discard closed mussels. Set aside mussel stock for risotto. Boil remaining stock and whipping cream over high heat to about 400 ml. Mix in the ice-cold butter with a blender just before serving. Season with salt and pepper and warm the mussel meat in it.

For the saffron risotto: Peel and finely dice the shallot. Sauté shallot and long grain rice in hot olive oil until soft.

Gradually add the collected mussel stock and fish stock and cook at low temperature for about half an hour until grainy. Stir more frequently. Add the saffron and season to taste with salt and freshly ground pepper.

Just before serving, fold in the stiffly whipped cream. Arrange risotto and mussel ragout. Serve garnished with dill.

Related Recipes: