Mussel and clam risotto recipe
Mussel and clam risotto
Apart from the fact that it has an important health reason for eating shellfish, and that it's high selenium and zinc content. Most people in the Western world are very deficient in these important minerals, which have been shown to protect against heart disease and cancer of the oesophagus and prostate. They are also known to increase male fertility. (Serves 4)
Fresh mussels and/or clams: about 2.25kg, cleaned thoroughly and 'beard' removed
White wine: 200ml
Unsalted butter: 50g
Onion: 1, finely sliced
Carnaroli or arborio rice: 400g
Bay leaves: 2
Fresh herbs: a small handful, chopped
Vegetable or fish stock: 850ml
Single cream: 3 tablespoons
Tomato and spring onion salad: to serve
Put the shellfish into a large saucepan / Pour in the wine and heat, covered, until the shells open (discard any which don't) / Take the fish out of their shells, set aside and strain the liquid / Melt the butter in a separate saucepan, add the onion and cook for 5 minutes until soft / Tip in the rice and stir until coated with butter / Pour in the reserved fish liquid and add the bay leaves and herbs / Simmer until the liquid is almost absorbed, then, adding a little warm stock at a time, continue simmering and stirring until the rice is just tender, about 20 minutes / Stir in the cream, carefully add the fish and warm through / Serve with the tomato and spring onion salad.
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