Make your mussels work harder with this delicious seafood risotto recipe from The Magpie Café in Whitby
Serves 4
1. Wash the mussels and remove the beards. Soak the cockles in cold water to remove any sand from the inside.
2. Put the stock in a pan and heat. Meanwhile in another pan, add the oil and heat. Add the shallots and garlic, reduce the heat and cook until opaque. Raise the temperature to medium heat and add the wine. Poach the salmon – should only take 3 to 4 minutes – remove and then add the mussels and cockles. Cook until they open, discarding any that don't. Remove the shellfish and set aside with the salmon. Add the rice to the wine. The rice will absorb the wine quickly, so add some stock a little at a time, stirring frequently to prevent sticking.
3. Continue to add the stock, a little at a time. The rice begins to change from being a very white to slightly opaque with still some whiteness in the middle. Add the salmon, mussels and drained cockles. Continue to add the stock a little at a time taking care not to break up the salmon when stirring. It should only take about another 1 to 2 minutes to cook. The rice should look plump and opaque, be tender and still have a bit of bite.
4. Add the prawns and sliced king scallop and adjust the consistency – it should be quite runny. The rice will still absorb the liquid even in the serving dish. Check the seasoning. The heat of the rice should warm through the prawns and cook the scallops.
5. Share the risotto between the dishes and serve with warm ciabatta rolls.
© The Magpie Café in Whitby
Serve with Vermentino or Gavi di Gavi
The best of British cooking from Hugh Fearnley-Whittingstall
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