A spectacular first course, the red rice and mussels on potato cream is truly delicious. However, you can prepare it with black Venere rice and it will be just as tasty. The cooking times for these two types of rice are very similar, long but absolutely worth it.
A dish I often prepare when I have guests at home or for holidays, whether Christmas or Easter, it’s always present in our home. The combination of rice and mussels is perfect, and with the potato cream, everything blends very well.
A meeting between land and sea that smells of home and rediscovery. In this dish, the crunchy rusticity of the red rice is enveloped by the velvety caress of the potato cream, while the mussels bring with them the vibrant soul of the Mediterranean. A rediscovered recipe that is not just a meal, but a bridge between memory and the pleasure of dining today.
If you want to impress at the table, even just for a family Sunday, you will see that it is perfect 😋 mussels and potato cream is an exquisite combination. Let’s find out right below the photo, as always, how to prepare this first course with rice and mussels!
See you soon with the next recipe, Ana Amalia!
If you liked this recipe, you might be interested in these other first courses:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Red Rice and Mussels on Potato Cream
- 1 1/4 cups red rice
- 1.1 lbs potatoes
- 2.2 lbs mussels
- 1 onion
- 0.4 cup dry white wine
- to taste extra virgin olive oil
- to taste salt
- 3 cloves garlic
Preparation of Red Rice and Mussels on Potato Cream:
Prepare the rice: Place the red rice in cold water and turn on the heat. When it begins to boil, lower the flame and cook for 25 minutes, salting only at the end. Drain and keep warm, drizzled with a little extra virgin olive oil.
Prepare the potato cream: Wash, peel, and cut the potatoes into chunks. Then, in a pot, sauté the chopped half onion with a little extra virgin olive oil, add the potatoes, stir to flavor, and cover with water or broth. Cook for 20 minutes.
Salt and pepper at the end of cooking.Once the potatoes are cooked, blend them with a little of their cooking liquid. Add the seasoned red rice with some extra virgin olive oil to the same pot, stir, and set aside.
Prepare the mussels: Clean the mussels with a scouring pad to remove any residue and algae, rinse them repeatedly under cold running water, and place them in a large pot with a few tablespoons of oil, peeled garlic cloves, and the white wine.
Let the mussels open, shaking the pot occasionally. When they are all open, discard those that are still closed. Remove the mussels from the shells and keep some with half shells for decoration.Finish the preparation: At this point, your dish of red rice and mussels is almost ready. You just need to turn the heat back on under the rice with the potato cream, sauté it for a few minutes to flavor and heat, add half of the mussels without shells and stir.
Serve your red rice and mussels: Plate with the help of a round mold, place the remaining mussels on top, with some with half shells, sprinkle with pepper, serve piping hot, and..
ENJOY YOUR MEAL
Storage, Tips, and Variations
As this is a dish with shellfish and creams, caution is advised:
In the Refrigerator: You can store it in an airtight container for a maximum of 24 hours. The mussels tend to become rubbery if reheated too much, so I recommend consuming it quickly.
Reheating: Do not use the microwave at full power. Better to quickly sauté it in a pan with a drop of water or vegetable broth to restore creaminess to the potato base, adding the mussels only at the last second to just warm them.
Wine Pairings:
For this dish, you need a wine that respects the delicacy of the potato but has enough personality to stand up to the red rice and the marine push of the mussels.
Vermentino di Gallura (Sardinia): The perfect choice. It has mineral and savory notes that recall the sea, and a good softness that pairs well with the potato cream.
Fiano di Avellino (Campania): A structured white, with hazelnut notes that perfectly match the typical taste of whole grain red rice.
Franciacorta or Prosecco Superiore: If you prefer bubbles, a classic method not too dosed (Brut or Extra Brut) cleanses the palate from the creaminess of the potato between bites.
Rosato del Salento: If you want to dare with a rosé, one based on Negroamaro offers that freshness and those Mediterranean scrub aromas that are phenomenal with mussels.
Variations: Instead of the classic cream, add some saffron threads during the boiling of the potatoes. You’ll get a vibrant yellow that contrasts beautifully with the red rice. For an even finer texture, blend it with a drizzle of raw oil and a splash of milk.
The Crunchy Touch: Herb Bread
Red rice is already crunchy, but to give it an extra push, add aromatic bread crumble. Sauté crumbled bread crumbs in a pan with lemon zest, thyme, and a pinch of chili pepper. Sprinkle it over the dish just before serving.
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Frequently Asked Questions for Red Rice and Mussels on Potato Cream:
Can I prepare the potato cream in advance?
Absolutely yes! You can make it even the day before and keep it in the fridge. Reheat it well before assembling the dish.
Red rice takes a long time to cook, can I speed it up?
Red rice often requires 35-40 minutes. You can cook it in advance “al dente”, drain and cool it. When ready to serve, finish flavoring it directly in the cream or with the mussel water.
What if the potato cream is too thick?
Use the cooking water from the mussels (well filtered!) to thin it. It will give an incredible flavor boost to the whole dish.
What if I can’t find red rice?
You can replace it with Venere rice (black), which behaves similarly, although the color contrast with the mussels will be different.
