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Mussels with lemon & fennel risotto
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 641
  • Fat about 24g
  • Carbohydrates about 85g
  • Protein about 19g
This is needed
This is needed for 4 people
  • 1 spring onion incl. green part, cut into rings, greens set aside
  • 1 tbsp oil
  • 300 g fennel, thinly sliced, 1/3 set aside
  • 400 g risotto rice
  • 1 organic lemon, use the grated zest, set aside all of the juice
  • 1 dl white wine
  • 8 dl vegetable bouillon, strained
  • 50 g butter, cut into pieces
  • 50 g Parmesan
  • salt to taste
  • 1 kg mussels
  • 1 spring onion incl. green part, cut into thin rings
  • 1 tbsp oil
  • 0.5 tsp salt
  • 3 dl white wine
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Sauté the spring onion and fennel. Add the rice and lemon zest, sauté while stirring until the rice is translucent. Pour in the wine and the reserved lemon juice, reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix in the butter, cheese and reserved spring onion greens, season.
Scrub the mussels under running water, remove the beard, discard any mussels that are already open. Heat the oil in a pan, sauté the spring onion and the reserved fennel for approx. 3 mins. Add the mussels, pour in the wine, cover and cook for approx. 5 mins. until the mussels open, season with salt, strain. Discard any mussels that are still closed – these are inedible. Serve the mussels with the risotto.