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Risoni with Garlicky White Wine Mussels
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Servings
Ingredients
  • 1 box Explore Cuisine Risoni (cooked according to package directions)
  • 2 tbsp olive oil
  • 1 shallot (finely chopped)
  • 2 cloves of garlic (thinly sliced)
  • 2 tbsp tomato paste
  • 1/2 cup dry white wine
  • 1 cup seafood stock
  • 1/2 bunch fresh thyme leaves
  • 2 lbs mussels (debearded & scrubbed)
  • Kosher salt & freshly ground black pepper (to taste)
Servings
Ingredients
  • 1 box Explore Cuisine Risoni (cooked according to package directions)
  • 2 tbsp olive oil
  • 1 shallot (finely chopped)
  • 2 cloves of garlic (thinly sliced)
  • 2 tbsp tomato paste
  • 1/2 cup dry white wine
  • 1 cup seafood stock
  • 1/2 bunch fresh thyme leaves
  • 2 lbs mussels (debearded & scrubbed)
  • Kosher salt & freshly ground black pepper (to taste)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook Risoni and drain. Set aside.
  2. In a high-sided sauté pan over medium heat, add olive oil. Once glistening, add shallot and garlic. Cook until fragrant.
  3. Add tomato paste, stir, and cook until turns a rusty brown about 3 minutes. Deglaze with white wine, allow to reduce by half. Then add the stock and thyme sprigs.
  4. Bring to a boil, add mussels, season and cover. Cook for 8-10 minutes until mussels open.
  5. Remove lid, remove mussels & thyme sprigs to a bowl. Stir in Risoni to the stock.
  6. Stir over medium low heat until the Risoni absorbs most of the liquid. Pour into a serving bowl, add mussels and thyme sprigs and serve.
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