Mediterranean Style Double Mussel Baked Rice
with Blistered Tomatoes, Lemon and Chilli
- Molluscs
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Inspired by Puglian tiella rice, this hearty baked dish combines herby, garlicky rice with vegetables and tops with mussels and tomatoes for their delicate sweetness. Add as much or as little lemon to the recipe as you like, depending on whether you want it fragrant or savoury.
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Lemon
3 unit(s)
Garlic Clove
1 unit(s)
Onion
175 grams
Risotto Rice
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 sachet(s)
Chilli Flakes
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
1000 grams
Mussels
(Contains: Molluscs)
125 grams
Baby Plum Tomatoes
Not included in your delivery
700 milliliter(s)
Boiled Water for the Rice
20 grams
Butter
½ tbsp
Honey
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle for the rice.
Halve the bell pepper and discard the core and seeds. Slice into thin strips. Zest and halve the lemon.
Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once the pan is hot, add the onion and pepper and fry until the veg starts to soften, 6-8 mins.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the Mediterranean style seasoning, chilli flakes (add less if you'd prefer things milder) and two thirds of the garlic. Fry for 30 secs. Add a little more oil if it's looking a little dry.
Stir in the boiled water for the rice (see pantry for amount) and white wine stock powder. Season with salt and pepper. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
While the rice bakes, drain and rinse the mussels in a colander. Discard any broken shell pieces. TIP: If you prefer your mussels shelled, carefully open the shells and gently pick out the mussels. Otherwise, if you're happy to serve them with shells, leave them as is.
About 5 mins before the rice is ready, heat a drizzle of oil in a large saucepan on high heat.
Add the baby plum tomatoes and stir-fry until starting to char, 1-2 mins.
Stir in the mussels and lower the heat to medium-high. Pop a tight-fitting lid on and cook until the mussels are piping hot and the tomatoes start to break down, 5-6 mins. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any unopened mussels. Ensure they're piping hot throughout.
Once piping hot, add the remaining garlic and stir-fry until fragrant, 1 min more. Squeeze in some lemon juice and stir to combine.
When the rice is cooked, remove it from the oven and stir through the butter, honey (see pantry for both amounts), a pinch of lemon zest and a good squeeze of lemon.
Taste and season with pepper if needed. TIP: Add a splash of water to loosen the rice to your desired consistency.
Stir in the mussels and tomatoes. TIP: If you have kept any mussels in the shell, reserve a few for garnish once plated.
Taste and season with more salt, pepper and lemon juice if you feel it needs it.
When everything's ready, share the baked rice between serving bowls.
Arrange any reserved mussels in shells on top.
Serve with any remaining lemon cut into wedges alongside for squeezing over to finish.
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