Rice with mussels and clams

Type of dish: Shellfish, Rices
Temperature: Hot
Seasonal period: All year
Allergens:
Fish
Fish
Molluscs
Molluscs
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.6 kg
Garlic, bulb 0.9 ud
Carrots 0.075 kg
Leek 0.6 ud
Runner beans 0.075 kg
Parsley 0.004 g
Small farmed clam 0.2 kg
Bulk mussels, frozen 0.15 kg
Tomato sauce 0.25 l
Fumet 1.25 l
Table salt 3.75 g
High oleic oil 0.1 l
See Recipe
Onion 0.083 kg
Garlic, bulb 0.133 ud
Green pepper 0.05 kg
Diced tomato 0.333 kg
Sunflower oil 0.008 l
Table salt 0.117 g
Sugar 0.0 kg
See Recipe
Onion 0.083 kg
Green leek 0.833 ud
Parsley 0.001 g
Fish heads and bones 0.333 kg
Water 1.25 l
Elaboration

PREELABORATION

  • Clean the mussels if they are fresh or check if they are frozen. 
  • Place the clams with water and salt to release all the sand.
  • Brunoise the seasoning garlic.
  • Julienne the green beans, carrot and leek.


ELABORATION

  • Prepare a fish stock.
  • Make a tomato sauce.
  • Blanch the julienned vegetables and refresh.
  • Sauté the rice on the cooking plate with the garlic, oil and add the rest of the garnish, clam and mussel on top.   
  • Once the rice is hot, add the boiling fish stock, two parts per one of rice. Add a bit of tomato sauce to colour.
  • Distribute on top the julienned vegetables. 
  • Season with salt.
  • Let it cook for approximately 15 minutes on the stove or in the oven. Check doneness before removing.

SERVICE

  • After letting it rest, plate.
Nutritional information (1 portion)
Energy
825.65
kcal
Carbohydrates
121.03
g
Proteins
20.48
g
Lipids
25.3
g
Sugars 27.78 g
Salt (Sodium) 681.67 mg
Folic acid 319.89 ug
Vitamin C 94.27 g
Vitamin A 443.62 ug
Zinc 3.93 mg
Iron 8.45 mg
Calcium 353.89 mg
Cholesterol 32.51 mg
Polyunsaturated fatty acids 3.95 g
Monounsaturated fatty acids 16.95 g
Saturates 2.78 g
Fiber 17.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.