Mussel and rice mix


Ingredients 12
Servings 4
Time

Ingredients

  • 30
    ml
    butter
  • 1
    large onion, sliced
  • 1
    each, red and yellow sweet pepper, seeded and sliced
  • 2
    large baby marrows, sliced
  • 125
    g
    fresh brown or fresh button mushrooms, sliced
  • 150
    g
    brown and wild rice mix
  • 7
    ml
    chicken or vegetable stock powder
  • 375
    ml
    boiling water
  • 125
    ml
    smooth cottage, mascarpone or low fat cream cheese
  • 45
    ml
    freshly grated Parmesan cheese
  • 300
    g
    shelled mussels (mussel meat)
  • 45
    ml
    chopped fresh parsley
 

Method

 
Heat butter in a large, heavy-based pan. Add onion and sauté for about 5 minutes. Add sweet pepper, baby marrow and mushroom slices and cook for a further 5 minutes. Stir in rice mix and fry for about 1 minute. Dissolve stock in boiling water and pour over rice mixture. Stir briefly and bring to boil. Reduce heat and simmer for 20 to 25 minutes, stirring occasionally, until rice is cooked and liquid absorbed. Meanwhile, beat cheeses together. Stir into rice mixture and add mussels and parsley. Stir very gently to blend, and heat through over low heat for 10 to 15 minutes. Serve with a mixed leaf salad and crusty bread.
 

Read more on: fish/seafood
 

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