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Spanish Mussel Rice Pot | Aromatic One-Pot
(0)
35 min
Under an hour
Knuspr-Küche
Saftig geschmorter spanischer Muschel-Reistopf (Arroz con mejillones) mit frischen Miesmuscheln, edlem Safran, süßem Paprika und feiner Weißwein-Note – herrlich aromatisch aus einem einzigen Topf.
Preparation method
Preparation
Thoroughly scrub and debeard the fresh mussels under cold running water. Discard any damaged mussels or already open mussels that do not close when tapped.
Finely chop the onion and garlic cloves. Wash, core, and dice the red bell pepper into small cubes. Coarsely chop the parsley and cut the lemon into wedges.
Gently heat the vegetable broth in a small pot and add the saffron threads so they release their full aroma and bright yellow color.
Chef's tip
Mussel quality check: Fresh mussels must be tightly closed before cooking (or close immediately when gently tapped on the shell). After steaming, all mussels should have opened wide – never eat mussels that remain closed.
Arroz con mejillones is characterized by a wonderfully juicy consistency (typical for Spanish rice pots). If the rice absorbs too much broth during cooking, simply add a splash of hot water or extra broth.
15 min
Under an hour
