Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Risotto With Mussels and Saffron Recipe
    Lost? Site Map

    Risotto With Mussels and Saffron

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Chef GreanEyes's Note:

    from Tastes of the Pacific Northwest by Fred Brack and Tina Bell

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4


    Units: US | Metric

    Steamed Mussels



    1. 1
      Steamed Mussels: Simmer all ingred except mussels for 2 minutes. Add mussels, cover pot and steam over high heat until mussels open, about 4 minutes. (Discard mussels that do not open.) Remove mussels from shells, Strain liquid in pot through double thickness of wet cheesecloth and reserve for risotto.
    2. 2
      Risotto: Saute onion in butter over med-low heat in heavy suacepan until lightly colored but not browned, about 2 minutes.
    3. 3
      Meanwhile, combine strained mussel stock and enough chicken stock to make 5c and heat to bare simmer. In seperate small pan, boil saffron in 1/2c of the stock to dissolve. Set aside.
    4. 4
      Raise heat under onion to medium, add wine and allow to evaporate. Add rice and cook 3-4 minutes, stirring to coat thoroughly.
    5. 5
      A half cup at a time at first and less later, add simmering stock to rice, stirring constantly. When rice has nearly absorbed each portion of stock, add another. After 14-15 minutes, add saffron with its hot stock. Rice should be cooked to desired firmness in 18-20 minutes, and 4-5c of the stock will be needed. Remove from heat and salt and pepper to taste. Stir in mussels. Sprinkle with parsley and serve.

    Ratings & Reviews:

    You Might Also Like...

    View All Mussels Recipes


    Nutritional Facts for Risotto With Mussels and Saffron

    Serving Size: 1 (835 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1011.4
    Calories from Fat 313
    Total Fat 34.8 g
    Saturated Fat 17.1 g
    Cholesterol 165.5 mg
    Sodium 1574.0 mg
    Total Carbohydrate 103.5 g
    Dietary Fiber 1.5 g
    Sugars 5.5 g
    Protein 55.1 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes