Ainsley Harriott's baked mussels recipe
Ainsley Harriott spices things up with hot pepper sauce in the risotto to accompany these tasty baked mussels.
Ingredients
- 350 g Cherry tomatoes
- 1 Red onion, finely chopped
- 1 tbsp Olive oil
- 300 g Risotto rice (such as Arborio or Camaroli)
- 150 ml White wine
- 750 ml Hot vegetable stock
- 1 tsp Tabasco sauce (plus extra to serve)
- 1 kg Live mussels, cleaned
- 2 tbsp Fresh parsley, chopped
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Pre-heat the oven 200ºC/400ºF gas mark 6. Place the cherry tomatoes in a large roasting tin and scatter over the onions.
- Drizzle with olive oil and season well with salt and pepper and roast in the oven for 10 minutes.
- Remove from the oven and stir in the risotto rice, wine, stock, rosemary, teaspoon of tabasco then return to the oven for 20 minutes until the rice is almost tender and the liquid has almost all been absorbed.
- Scatter the mussels over the top of the rice, cover tightly with foil and put back in the oven for a further 15 minutes.
- Take out of the oven, lift the foil and check the mussels, discarding any that have not opened.
- Scatter over the chopped parsley. Serve at the table immediately with a bottle of tabasco for those who like an extra kick.
More recipes from Ainsley Harriott
Tabasco - the legendary hot pepper sauce