Mussel risotto with edamame beans

If you're looking for a way to serve mussels that vary from the usual, look no further! This is a great way to enjoy mussels in a way you probably haven't had before. It's delicious, and while it takes a bit of patience, it is definitely worth the wait.

  • Beginner
  • Serves 2
  • 50 minutes

What you’ll need

  • 50g butter
  • 1 onion, finely chopped
  • 300g edamame
  • 1.7l hot vegetable stock
  • 350g risotto rice
  • 200ml white wine
  • 25g parmesan, or vegetarian alternative, grated
  • 2 good handfuls of pea shoots
  • 150g precooked mussels
  • extra-virgin olive oil, to drizzle (optional)

Let's Cook!

Mussel risotto with edamame beans
Step 1

Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft.

Mussel risotto with edamame beans
Step 2

Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins

Mussel risotto with edamame beans
Step 3

Stir in the edamame beans, mussels, parmesan and some seasoning, then turn off the heat and leave to stand for a few mins.

Mussel risotto with edamame beans
Step 4

Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

Best North Atlantic peeled prawns

Alternatively you can try

Best North Atlantic peeled prawns

200g / 1 bag

From £5.90
£5.31 Society Members (-10%)

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