New Zealand Salmon and Greenshell Mussel risotto


Serves: 4-6


Scrub and de-beard the mussels.

Heat one tablespoon of olive oil in a large frypan and cook one of the chopped onions and 1 of the chopped garlic cloves over a low heat until the onion is soft - about 10 minutes.

Add 1 cup of the chicken stock and lemon juice to the pan and bring to the boil.Add the mussels and place the lid on the pan. Leave for about 3 minutes and check to see if the shells have opened, if not they may need another minute. Remove the mussels and set aside, discarding any unopened ones. Strain and reserve the liquid.

When the mussels have cooled enough to handle, remove them from the shells and chop in half.

Heat the butter in a large, deep frypan, over a medium heat. Add the rest of the onion and garlic and cook until soft, stirring often - about 10 minutes. Add the rice and cook, stirring for a couple of minutes. Add the reserved mussel liquid and the rest of the chicken stock, one cup at a time, adding more once absorbed. Cook, stirring regularly for 20-25 minutes or until the rice is al dente. Remove from the heat.

While the rice is cooking heat 1 tablespoon of olive oil in a large, deep frypan, season the salmon with salt and pepper and pan fry until cooked through and golden. Remove from the heat, flake and set aside.

Add all of the ingredients to the rice except the sprouts and parsley and stir through.

Serve in a large dish, season with salt and pepper, sprinkle with parsley, snow pea sprouts and lemon zest. 

About the Chef

Passionate about New Zealand food and wine, especially our seafood, Sheryl is a home cook inspiring many through her delicious dishes and stunning photography that she shares on her blog The Huia Tree 

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New Zealand Salmon and Greenshell Mussel risottohttp:// Zealand Salmon and Greenshell Mussel risottoServes 4-6