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Risotto with mussel meat and celeriac

150 g round rice 1 small onion, peeled and chopped
300 g Prins & Dingemanse mussel meat 200 g celeriac, peeled and diced
500 ml of vegetable stock Black pepper
2 tablespoons of chopped flat-leaf parsley 300 ml mussel juice of Jan Prins Zeeuwsche Banier
1 tablespoon of oil

Braise the onion in the oil and add the rice and the celeriac. Stir-fry until the rice is glassy and add the stock. Leave to cook over a gentle heat until all the liquid has been absorbed. Stir in the parsley and add pepper to taste. In the meantime heat the mussel juice and add the mussels for 2 minutes to warm through without coming to the boil. Arrange the rice in the middle of the plate and divide the hot mussels on top.


Serves: 4