Risotto with Mussels Recipe
I've been wanting to cook this dish for a long time, but somehow I couldn't get my hands on it. Seafood lovers will appreciate it. Cooking is very simple. The taste is delicate, fishy. You should definitely try to cook it.
Servings 2
Prep Time 5 minutes
Cook Time 35 minutes
Ingredients
- 300 gram Mussels
- 400 milliliters Broth vegetable
- 150 milliliters Dry white wine
- 0.5 glass Pearl barley
- 1 piece Onion
Instructions
- Rinse the pearl barley and pour cold water for a day. Maybe for a little less time, but I'm doing it now. After a day, rinse the pearl barley and put it in a thin layer to dry.
- Cut the onion into small cubes, fry in vegetable oil until transparent.
- Add pearl barley, stir, fry for 10-15 minutes.
- Pour in the wine. Stir and simmer until the wine has evaporated.
- Next, add the broth in small portions (the broth is already salted and with the addition of ground turmeric). As the broth evaporates, add a new portion. Stir constantly.
- When the pearl barley is ready, lay out the thawed mussels. Add 2 more portions of broth and cook until the broth evaporates. Do not forget to stir so that it cooks evenly. It's all. The dish is ready. Serve with a glass of dry white wine.