• 2 -1/2 cup of rice
• 1/4 cup of olive oil
• 1 chopped onion
• 1 homemade vegetable broth
• 5 cups hot water
• plenty of freshly ground pepper
• 2 tbsp chopped dill
• 2-3 green onions (finely and tenderly)
• lemons cut into quarters for serving
• 1 kg fresh mussels in their shells
• 4 tbsp olive oil
• 10 cherry tomatoes
• 2 dust. garlic
• 1 chopped green pepper
• 1/2 cup of ouzo
Clean the mussels by removing his mustache, pull and remove.
Then rub the outside with a brush and a sponge to clean the shell. Rinse with plenty of water. All mussels that stayed open after this process, throw them away. The mussels that will reamin to be cooked should be tightly closed, this is the ultimate sign of freshness.
We keep half the mussels in a bowl separately. Heat over in high heat a deep pan with a lid and add 4 tbsp of olive oil.
Sauté the crushed garlic, pepper and cherry tomatoes for 2-3 minutes. Pour ouzo and after the alcohol evaporates, add half the mussels in shells. Cover and leave for 3 minutes or so to become steamy and open mussels. Dangling a couple of times hard on the pan. Find the clams which did not open after this process and remove them/throw them away. Remove the mussels in a bowl. Remove the shells and keep the crumb. Guard the remaining ingredients of the pan for the risotto.
For the rice
Heat the olive oil and saute the onion for a few minutes. Add the rice and sauté for 2-3 minutes so it glows. Add the homemade vegetable broth and 5 cups of hot water. Add all ingredients except the pan mussels. Stir and simmer on low heat with a lid for 8-10 minutes.
Then add the mussel crumb and chopped green onion. Mix lightly and drive into the surface fresh mussels in shells. Rub pepper and put it back the lid. Simmer until the mussels are open (a few minutes).
Finally sprinkle chopped herbs and serve immediately with lemon quarters.