Stir-fried mussels with creamy lemon rice

Name: stir-fried mussels with creamy lemon rice
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Dutch
Ingredients: 1 bin fresh mussels 2 kilos; lemon; 30 g butter; 200 g risotto rice pack a 400 g; 1 fish bouillon tablet; 3 bunch onions; 1 toe garlic; 1 bag fresh coriander 15 g; (freshly ground) pepper; dl dry white wine; 50 g fresh cream cheese

A tasty Dutch recipe. The main course contains the following ingredients: fish, fresh mussels (2 kilos), lemon, butter, risotto rice (pack a 400 g), fish bouillon, bunch onions, garlic, fresh coriander (15 g), (freshly ground) pepper, dry white wine and fresh cream cheese.

Ingredients

Kitchen Stuff

stir fry

Directions

Wash mussels under cold running water.
Fold open mussels with a rounded edge against the counter, remove mussels that do not close.
Clean the lemon well and grate the peel.
Heat in half of butter.
Rice already bake glassy baking.
Add lemon zest, bouillon tablet and 6 dl of water and cook according to the instructions for use.
In the meantime, clean the spring onions and cut them into pieces.
Garlic peel and chop.
Coriander coarsely chop.
Heat up large casserole oil in wok or large frying pan.
Mussels with spring onions and garlic bake for approx.
3 minutes.
Pour pepper over it, add wine and mussels for about 5 minutes when you're shoving or until all mussels are open.
Sprinkle coriander over it and scoop mussels again.
Rub the cream cheese and the rest of the butter through cooked rice.
Season rice with pepper and create in four deep plates, half of mussels on it.
Give the rest of mussels separately..