Creamy rice with mussels in brine and beer

Summer’s here. Now imagine yourself on the beach, great weather, the sun, a good temperature, the sea, the calm… and a beachside bar.

Lunch time. The blog Arroces Melosos proposes the perfect dish for a good day on the beach. The sea breeze and this rice dish will prepare you for an epic siesta. You’ll lose the notion of time and space. It’s a promise.

Ingredients

  • 360 g rice
  • 1 litre fumet / fish broth
  • ½ onion
  • ½ pepper
  • 2 tins Mussels from Galician Rivers
  • 1 clove of garlic
  • One tsp colouring or 2 strands of saffron
  • 25 cl beer
  • Virgin olive oil
  • Salt

Preparation

  1. Chop the ½ onion, the ½ pepper and the garlic.
  2. Add oil to a saucepan and when it’s hot add the previously chopped onion, pepper and garlic and stir-fry.
  3. Open the tins of mussels and separate the brine. Leave the mussels on one hand and the brine on the other.
  4. Once the stir-fry is ready add the brine from the mussels and stir until the broth is reduced and only the oil from the mussels is left.
  5. Immediately add the rice and stir-fry everything together.
  6. Once the rice is stir-fried add the beer and let it reduce to half.
  7. Add the fumet or fish broth (always hot) and some colouring or 2 strands of saffron and stir occasionally. If more broth is required add as needed.
  8. Once the rice is almost cooked add the mussels and mix everything well, and leave the rice to cook for 5 more minutes.
  9. Taste the rice and add salt if needed.
  10. Serve and decorate the dish if you want with some mussels or add some brine.

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