madbaker | Here We Go a-Musseling

This week's Resolution Recipe: Rice with Mussels... For Science in the Kitchen!

Put the clams (see end) on the fire with enough water to cook the rice. When the clams pop open, remove the shells and save the water. Prepare a soffritto with olive oil, garlic, one small onion, parsley, one carrot, and celery. Mince everything as fine as possible with a mezzaluna. When the ingredients are sufficiently browned, throw in the shelled clams, a few pieces of dried mushroom previously soaked in water, a pinch of pepper, and some of the water you have reserved. After a few minutes, throw in the rice and cook thoroughly, adding the rest of the water.

Taste to see if the natural salt of the clams and the spices you have added have given it enough flavor. If not, add tomato sauce or tomato paste, and also some butter and a pinch of Parmesan cheese.

Instead of clams, you can use other varieties of shellfish such as mussels, as is done in Venice, where, if restaurants followed this recipe to cook rice with mussels (a specialty of that town), the results would be much improved.
-Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well (1891)

Got to love that slam on Venice.
2 lbs mussels
3 cups water/broth (I used a combination of water and house-made chicken stock)
1-2 Tbsp olive oil
some garlic, minced (Ha! I used... more.)
one small onion, minced
parsley, ditto
one carrot, ditto
one stalk celery, ditto ditto
1/2 lb fresh mushrooms, sliced
salt and pepper to taste
(I added: pinch saffron and ~1 tsp thyme)
3 Tbsp unsalted butter, divided
1 1/2 cups arborio rice
1/4 cup white wine
1 Tbsp tomato paste
1/2 cup grated Parmesan

Carefully clean the mussels. Place in the CultPot with the water/broth. Close the lid and cook at high pressure for 3 minutes. Do a quick pressure release. Strain out the mussels. Remove the meats and discard the shells along with any unopened mussels.

Heat olive oil in a skillet. Sauté the alliums and veg for a few minutes until soft. Remove from skillet and set aside. Add more oil if needed. Sauté mushrooms on high heat until softened. Remove and set aside. Heat 2 Tbsp butter in the same skillet and add the rice. Cook, stirring, until the rice becomes translucent. Splash in the wine and stir until absorbed.

Tip into the CultPot which still contains the mussel broth: cooked veg, mushrooms, rice, mussels, and spices. Seal and cook on high pressure for 6 minutes. Release when done. Stir in tomato paste, 1 Tbsp butter, and Parmesan.

What worked: Only two of the high-quality mussels we got from our fish CSA didn't open. They were not overcooked and added a noticeable mussel-y flavor to the risotto.

What didn't: The risotto was soupy until it cooled completely, at which point it was merely overly soft. I am not sure why since I measured the steaming water and broth beforehand and I've made CultPot risotto before to good success. I guess I'll have to measure again before adding to the rice. Normally with CultPot risotto, the rice is soft but individual grains are distinguishable; it's not perfect risotto texture, but pretty good - especially for 10% of the work.

Will I make it again? Perhaps. It's a decent variation on risotto. I will definitely steam mussels or clams this way again.