Venus rice with potato cream and mussels

Prepare the rice

Boil the Venus rice in plenty of salted water for 20/22 min; at the end of cooking time, drain it and sauté it in a frying pan with a dash of olive oil, the white wine and the diced vegetables. Add salt to taste.

Prepare the mussels

Clean the mussel shells until all the seaweed attached around them has been removed. Wash several times.
Place them in a large high-sided saucepan with a few spoonfuls of extra-virgin olive oil and two or three crushed garlic cloves. Let them cook on quite a high heat until they open, tossing the mussels in the pan from time to time to let the liquid out, shell the mussels, add the cooking juices, and season with salt to taste.

Prepare the potato cream

Brown the shallot in a little oil, add the potatoes, cover them with vegetable stock, and leave them to cook for about 20 minutes on a high heat. Add salt and pepper to taste and then blend everything.

Add the potato cream and half of the mussels cooked on a high flame to the previously sautéed Venus rice and add the chopped watercress. Serve the rice in the centre of the dish shaped by a round pasta cutter, and on top lay the rest of the mussels garnished with the potato cream and cooking juices of the mussels.

Ingrediens for 4 persons
  • 250g Venus rice
  • 5 spoonfuls of mixed diced vegetables (celery, onion and carrot)
  • 1kg of mussels
  • 400 g of potatoes
  • one shallot
  • half a glass of dry white wine
  • olive oil
  • salt
  • garlic
  • watercress
Risotteria e Cantina Agli Alboretti Go to the restaurant > >
Venus rice with potato cream and mussels