Ingredients (Four servings)
Heat a spoon of olive oil in a large skillet with two cloves of garlic, skin on and cracked open. When hot, pour the mussels, previously cleaned, add the wine and cover the pot.
When the mussels are all open, turn off the heat and let them cool down. Gently remove the meat from the shells, discard the shells and filter the resulting liquid.
Bring to boil the mussels’ liquid and adjust its saltiness, adding either more water or a little salt.
In a pot, heat the remaining oil and toast the rice in it, then add diced potatoes (5 mm) and the mussels’ liquid, simmer without stirring for 11 minutes exactly. Add the mussel meat and simmer for another 5 minutes.
Turn off the heat, add more extra virgin olive oil and finely chopped parsley, cover the pot to rest another 5 minutes, then serve.
About the chef Francesco Greco
Executive Chef Francesco Greco has been working at Cape Sienna Gourmet Hotel & Villas since 2010, after well over 20 years’ career in well-established luxury hotels and restaurants. Italian by birth, but with a truly cosmopolitan heritage, he came to Thailand in 2003 and, after he found a wife and three kids, he’s not going back to Italy any more!