Vodka Mussels With Lemon Dill Risotto

Total Time
Prep 15 mins
Cook 35 mins

A slightly different way to have mussels having the aborio rice instead of crusty bread. Based on a Womens Weekly recipe

Ingredients Nutrition


  1. Heat half the oil in a large pan; cook half of the onion, stirring until soft.
  2. Add rice; stir to coat in oil mixture.
  3. Stir in 1 cup stock; cook, stirring, over low heat until liquid is absorbed.
  4. Continue adding stock in 1 cup batches, stirring until absorbed before next addition.
  5. Total cooking time should be about 35 minutes or until rice is just tender.
  6. Meanwhile heat remaining oil in medium pan; cook remaining onion, garlic and chili, stirring until onion is soft.
  7. Stir in parsley and vodka; cook stirring for 2 minutes.
  8. Stir in mussels; cook covered about 10 minutes or until mussels open.
  9. Discard any that do not open.
  10. Drain mussels over medium heatproof bowl; reserve liquid.
  11. Pick out mussels, shake off cooking solids, place mussels in medium bowl.
  12. Stir reserved liquid into risotto; cook risotto, stirring until liquid is absorbed.
  13. Stir rind and dill into risotto; serve with mussels.
Most Helpful

My husband and I loved this! Great flavors. The amounts of lemon zest and dill were perfect! Sometimes both those flavors can overpower a dish if your not careful, but the amounts listed here were just right. The only thing I would change is the amount of mussels. We found that for the amount of risotto this recipe makes, 24 mussels wasn't quite enough to go around. I actually got about 30 mussels, and we still felt like there could have been more. I make mussels quite often, and I usually serve them in the shell. Perhaps the mussels "in the shell" give the illusion that there are more. I removed all the mussels, as the recipe suggested, and it looked a little skimpy compared to all the lovely risotto I had. But, this is just personal. We're BIG mussel fans here!!

Kozmic Blues November 21, 2004