Venere rice with mussels and shrimp is a sure hit first course 🙂
Finally, today the warm sun is shining and I really hope it lasts 🙂
You can start to feel in the air that warmth that announces the arrival of spring.
For lunch today, I opted for a seafood-based dish that I love so much.
Besides the common white and whole grain rice, I often consume red and black rice as well.
I often pair black or venere rice with seafood, and today seemed like the right day to prepare it.
I used shrimp, mussels, and flavored them with some cherry tomatoes.
Venere rice with mussels and shrimp is a simple first course with a sure effect 😉
P.S.: I recommend trying also
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Venere Rice with Mussels and Shrimp
- 1.5 cups Venere Black Rice
- 7 oz Shrimp
- 7 oz Mussels
- 3.5 oz Cherry Tomatoes
- 1 sprig Parsley
- 1 clove Garlic
- 2 tbsp Extra Virgin Olive Oil
- to taste Salt
- to taste Nutmeg
Tools
- 1 Pot
- 2 Pans
- 1 Tweezers
Preparation of Venere Rice with Mussels and Shrimp
Cook the venere rice in a pot full of salted water.
Meanwhile, in a pan with a little water, cook the mussels with the chopped parsley and garlic until they open. Set them aside.
Clean and wash the shrimp: remove the head, legs, and the shell (the armor covering the meat), and if preferred, you can also remove the tail. Clean internally by gently pulling the intestine, which is the black string, out with tweezers, without breaking it.
Pour a little water into a pan, add the cherry tomatoes, and after 30 minutes add the shrimp and cook for another 4-5 minutes.
In another pan, place the mussels, shrimp with cherry tomatoes, and well-drained venere rice.
Cook for about 2 minutes, add the oil, salt, and nutmeg.
Serve immediately hot.
Notes
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