Mussels with lemon & fennel risotto

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 641 Kcal, 19g Protein, 85g Carbohydrates, 24g Fat


  • Risotto
  • 1 spring onions incl. green parts, 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
  • Mussels
  • 1 kg mussels
  • 1 spring onions incl. green parts, cut into thin rings
  • 1 tbsp oil
  • 0.5 tsp salt
  • 3 dl white wine

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  • Risotto

    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.
  • Mussels

    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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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