Ben Dearnley
Mussels cooked in white wine, with onion and herbs is a classic flavour combination. Here, risoni soaks up all the delicious juices, making it a complete one-pan dish.
Ingredients
Method
1.Heat oil in a large, deep frying pan with a lid over high heat, add onion and stir until softened (4-5 minutes). Add wine and mussels, then cover and shake pan occasionally until mussels open, transferring them to a bowl as they do (3-5 minutes).
2.Add stock, risoni and 125ml water to pan. Reduce heat to medium and simmer, stirring constantly at first to prevent sticking then occasionally, until al dente (13-15 minutes).
3.Add herbs, lemon zest and juice, and return mussels to pan. Toss to coat and combine, drizzle with extra-virgin olive oil and serve with bread.
