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Mussel Rice

Recipes - Mussel Rice

A classic dish from the Portuguese coast, now even simpler to prepare

Ingredients

  • 2 cans of Finisterra Organic Mussels in Natural Brine (Medium size)
  • 300 g carolino rice (short-grain rice)
  • 750 ml mussel broth (from the cans) + water
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 ripe tomatoes, peeled and chopped
  • 0.5 red pepper, diced small
  • 3 tablespoons extra virgin olive oil
  • 100 ml dry white wine
  • 2 tablespoons fresh coriander, chopped
  • 0.5 teaspoon salt
  • 1 pinch piri-piri chilli (optional)

Steps

  1. Prepare the broth: Open the 2 cans of Finisterra Organic Mussels in Natural Brine (Medium size) and reserve the mussel broth. Top up with water to make 750 ml of mussel broth (from the cans) + water and heat it through. Set the mussels aside separately.
  2. Sauté the vegetables: In a wide pot, heat the 3 tablespoons of extra virgin olive oil over medium heat. Sauté the chopped onion until translucent (about 5 minutes), then add the chopped garlic, the diced red pepper and the peeled, chopped tomatoes. Cook for a further 5 minutes, stirring occasionally.
  3. Add the rice and the wine: Add the 300 g of carolino rice and stir well to coat it in the sauce base. Pour in the 100 ml dry white wine and let the alcohol evaporate for 1 to 2 minutes.
  4. Cook the rice: Add the hot broth gradually, stirring regularly. Season with the salt and 1 pinch piri-piri chilli (optional). Cook over medium-low heat for about 16 minutes, until the rice is tender but still loose and saucy.
  5. Add the mussels and serve: In the last 2 minutes, add the reserved mussels and let them heat through. Turn off the heat, sprinkle with the chopped fresh coriander and serve immediately.

Notes

  • Chef’s tip: The broth from the Finisterra cans concentrates the flavour of the sea — don’t waste it. It’s the secret to rice with real depth of flavour.
  • HORECA variant: For restaurant service, cook the rice to 80% and finish à la minute with the mussels. This keeps the texture intact even with delayed service.
  • Wine pairing: A white Vinho Verde, Alvarinho from Minho, or a fresh, crisp white from Alentejo.
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