Four rice with mussels and spinach sauce
4 servings
35 minutes
Four rice with mussels and spinach sauce is an exquisite dish inspired by Chinese culinary traditions. It combines four types of rice, creating a rich texture and intense flavor. Mussels sautéed in olive oil add a refined sea aroma to the dish, while the delicate spinach sauce with lime and cream adds freshness and creamy softness. This recipe reflects the harmony of seafood and plant ingredients, creating a balanced gastronomic delight. The dish is perfect for both family dinners and festive occasions, delighting with its elegance and depth of flavor.
1
Add rice to boiling salted water, cook on low heat with a closed lid for 35 minutes.
- Four-rice blend: 1 glass
- Salt: to taste
2
Fry the mussels in olive oil over medium heat for 5 minutes, season with salt and pepper.
- Frozen mussels: 250 g
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Melt butter in a saucepan, add finely chopped spinach, and sauté for 2 minutes. Drizzle spinach with lime juice, add cream, salt, pepper, and simmer on medium heat for 5 minutes until the sauce thickens.
- Butter: 1 tablespoon
- Fresh spinach leaves: 75 g
- Lime juice: 2 tablespoons
- Single cream 10% fat: 100 ml
- Salt: to taste
- Ground black pepper: to taste
4
Place the rice on a plate, top with mussels, and drizzle with spinach sauce.
