Fast Recipes

One-pot recipe for mussels with risoni and herbs

You can't get past the classic pairing of mussels in white wine.

By Lisa Featherby
  • Serves 4
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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.


  • 1 tbsp olive oil
  • ½ white onion, diced
  • 125 ml dry white wine
  • 1 kg mussels, scrubbed and debearded
  • 400 ml chicken stock
  • 220 gm (1 cup) risoni
  • Handful torn parsley and basil combined
  • Finely grated zest and juice of ½ lemon
  • Extra-virgin olive oil, for drizzling
  • Crusty bread (optional)


  • 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.