Lemon & Mussels Risotto by Jelena Fairweather

Lemon & Mussels Risotto by Jelena Fairweather

Enjoy spending time creating this delicious recipe by Jelena Fairweather @into.trends made with our fresh organic mussels that are beautifully juicy and plump! A versatile meal that can be enjoyed as a winter warmer or with a glass of wine on a summer's evening.



  • Time 50minutes
  • Serves 4
  • Difficulty Easy




  • 1 garlic clove, crushed
  • 1 tbsp unsalted butter
  • 200g arborio rice
  • 2 pinches of sea salt flakes
  • 100ml dry white wine
  • 200ml veg stock 
  • 1/2 lemon zest + juice 
  • 50g Parmigiano Reggiano cheese
  • Lemon zest 
  • Dill stem


  1. Rinse the mussels under the cold water
  2. In a large saucepan over a medium heat, sweat half the onions, bay leaf and thyme in the butter for one minute. Increase the heat to high, add the mussels, pour in the wine and cover with a lid to cook for three minutes
  3. Drain in a sieve, but make sure you reserve the cooking juices for the risotto later on, and discard any mussels that have not opened
  4. In a large saucepan melt the butter, then add and cook the onions until they appear translucent
  5. Add the garlic and stir into the rice
  6. Add the white wine and let it cook for a couple of minutes until the rice appears shiny
  7. Keep adding the remaining liquids (stock and juice from the mussels little by little until the rice is cooked - this should approximately take 20 minutes on a low heat
  8. Finally add the cheese along with the lemon zest, juice and mussels. Season with salt and pepper up to taste
  9. Cover with a lid and set aside for a couple of minutes before serving
  10. Serve with extra parmigiana, zest and dill and enjoy!

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