Vodka Mussels With Lemon Dill Risotto

"A slightly different way to have mussels having the aborio rice instead of crusty bread. Based on a Womens Weekly recipe"
photo by a user photo by a user
Ready In:




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

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Kozmic Blues
    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!!


Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
View Full Profile

Find More Recipes