Mussel & Corn Risotto
8 ounces clam juice
1. Preheat oven to 400°F. In a Dutch oven, bring clam juice and 1/2 cup of the wine to a simmer. Add mussels, cover and steam over medium-high heat until they open, about 5 minutes. Discard any mussels that have not opened. Reserve 16 mussels in their shells to use as garnish. Remove the remaining mussels from their shells and set aside.
Contributor: Eating Well, October 1996
Yield: 4 servings
Preparation Time: 0:00
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