Rice with mussels in creamy sauce

Rice with mussels in creamy sauce

Rice with mussels in creamy sauce

Ancient Chinese wisdom says: “If you eat a handful of rice every day for breakfast, then all diseases will leave your body.” And in translation from Sanskrit rice means “the basis of nutrition”. Currently, there are more than 2500 varieties of rice in the world.

The main part of rice is complex carbohydrates (up to 80%), about 8% in the composition of rice are protein compounds (eight important amino acids for the human body). The exclusive benefit of rice is that it does not contain gluten. Contained in the grains of rice and fiber, its share is small (only 3%), so rice is an excellent side dish for vegetable dishes.

Preparation of 55 minutes, recipe for 4 persons


  • Rice 1 glass
  • Butter 50 g
  • Onions 1 pc.
  • Cream 20% 230 g
  • Garlic 1 clove
  • Water 2 cups
  • Black pepper 1/5 tsp
  • Salt 1/5 tsp
  • Mussels frozen 1 pack



Step 1:

In a small pot, put 20 grams of butter, melt on a small fire. As soon as the oil has melted, pour rice washed in several waters. Salt, pepper, pour 2 cups of boiling water. Boil for 30-40 minutes over low heat under the lid until the water is completely absorbed.

Step 2:

Onion finely chop, fry with the remaining butter until transparent.

Step 3:

Pour the cream, salt, pepper, add finely chopped garlic. Boil.

Step 4:

300 grams of thawed mussels, rinse with running cold water. Add to the cream. Cook for 5 minutes.

Step 5:

Put on a bowl of boiled rice, on top lay mussels in the sauce.

Bon Appetit!

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