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Mussel & Corn Risotto

main dishes, seafood, rice & grains

8 ounces clam juice
1 cup dry white wine
2 pounds fresh mussels; scrubbed and
-- debearded
1/2 teaspoon crumbled saffron threads
1 tablespoon olive oil
2 onions; chopped
3 cloves garlic; minced
1/2 teaspoon red-pepper flakes
--or to taste
1/2 teaspoon salt
--plus more to taste
1 1/4 cups medium-grain rice
--such as arborio
2 cups fresh corn kernels
--preferably cut from the cob
--4-6 small ears
--or frozen corn kernels
freshly ground black pepper; to taste

1. Preheat oven to 400F. 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.

2. Strain the mussel-cooking liquid through a sieve lined with cheesecloth into a 4-cup measure. Add enough water to measure 3 cups. Sprinkle saffron onto the warm broth and set aside.

3. Rinse the Dutch oven and wipe dry. Add oil and heat over medium heat. Add onions and cook, stirring, until they start to soften, about 5 minutes. Add garlic, red pepper flakes and 1/2 teaspoon salt and cook, stirring, until fragrant, about 1 minute more. Stir in rice and the remaining 1/2 cup wine and cook, stirring, until most of the liquid has evaporated, about 2 minutes.

4. Stir in corn and the reserved mussel broth and bring to a simmer. Cover and bake, 25 to 30 minutes, until the rice is tender and most of the liquid has been absorbed. Stir in the reserved mussel meats and season with salt and pepper. Garnish the top with the reserved mussels in their shells and serve.

Makes about 7 cups, for 4 servings.

405 calories per serving: 14 grams protein, 5 grams fat (0.6 gram saturated fat), 73 grams carbohydrate; 530 mg sodium; 24 mg cholesterol; 4 grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 4 servings

Preparation Time: 0:00

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