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 Prep Time
2 5minutes
Cook Time
35minutes
Servings Prep Time
2 5minutes
Cook Time
35minutes
Ingredients
Instructions
  1. 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.
  2. Cut the onion into small cubes, fry in vegetable oil until transparent.
  3. Add pearl barley, stir, fry for 10-15 minutes.
  4. Pour in the wine. Stir and simmer until the wine has evaporated.
  5. 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.
  6. 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.
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