The rice with zucchini, mussels, ginger, and lime is a first course with an exotic flavor. A slight reinterpretation of the classic risotto with zucchini and mussels, to which I wanted to add unusual flavors, but ones that are increasingly used in kitchens, such as fresh, spicy ginger and lime, which is similar to lemon, more bitter and sour. For the recipe, I used yellow zucchinis, which are sweeter than green ones and give a nice summer color. As for the mussels, for convenience, I used those in brine, but if you prefer, you can use frozen or fresh ones. Enjoy it right away or even cold as a salad type.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stove
- Cuisine: Fusion
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz yellow zucchinis (or green)
- 2.8 oz Ribe rice
- 1.8 oz mussels (shelled, frozen or in brine)
- 1 lime
- to taste fresh ginger
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Food scale
- Knife
- Cutting board
- Pot
- Pan
- Wooden spoon
- Colander
- Grater
- Lemon squeezer
Steps
To prepare the rice with zucchini, mussels, ginger, and lime…
First, in a pot, heat the water to cook the rice. When it boils, pour in the Ribe Parboiled rice and cook it for the minutes indicated on the package.
Take the yellow or green zucchinis, wash them, remove the ends, and slice them into rounds. In a pan, pour the extra virgin olive oil, heat it, then add the sliced zucchinis and cook them for 5/10 minutes, stirring with a wooden spoon.
Once the zucchinis are cooked, add the mussels (drained if in brine or thawed if frozen) and sauté them in the pan for a few minutes.
Once the rice is cooked, drain it and add it to the pan with the zucchinis and mussels. Add the freshly grated ginger, salt, and pepper. Sauté everything well over high heat for a few minutes, stirring with the wooden spoon.
Add the grated zest and juice of the previously washed lime. Serve it hot or at room temperature.
Notes
If you use fresh mussels, they must be cleaned and cooked separately in a pan, then shelled and added to the zucchinis as per the recipe.
