Mussels Risotto

Ingredients

• 500 g mixed mussels (mussels, Venus mussels)
• 300 g sea bass (pre-cooked, skinless)
• 1 Carrot
• 1 celery stalk
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• 200 ml dry white wine
• 800 ml fish stock
• Salt
• Pepper
• 1 Shallot
• 250 g Risotto rice
• 12 scallops (pre-cooked)
• 2 tbsp yogurt butter
• 60 g Parmesan cheese
• 3 sprigs parsley

Instructions

1. 1.

   Wash, clean, and debeard mussels; discard any that are open.

2. 2.

   Rinse sea bass under cold water, pat dry, and cut into bite‑sized pieces.

3. 3.

   Peel carrot and wash celery; dice both finely. Peel onion and garlic and mince them.

4. 4.

   Heat 2 tbsp oil in a pot and sauté onion and garlic until translucent. Add carrot and celery, cook briefly. Add mussels and fish, deglaze with wine. Pour in half the stock, season with salt and pepper, and simmer over medium heat for 6–8 minutes. Carefully strain through a sieve, catching the liquid. Set aside mussels and fish; discard any still open.

5. 5.

   Peel and finely mince shallot. Heat remaining oil in a pot and sauté shallot. Add rice, cook briefly over low heat, then deglaze with some stock. Stir until liquid is absorbed, then add more stock. Repeat this process with the remaining stock until rice is cooked and all stock has been used.

6. 6.

   Meanwhile rinse scallops under cold water and pat dry. Heat butter in a pan and sear scallops for about 1 minute per side over high heat. Season with salt and pepper and remove from heat.

7. 7.

   Grate parmesan and mix it with seafood and fish into the risotto. Adjust seasoning with salt and pepper.

8. 8.

   Wash parsley, shake off excess moisture, and roughly chop.

9. 9.

   Serve risotto in pre‑heated deep bowls and sprinkle with parsley.