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Rice with spider crab and mussels

  • 50 minutes
  • Medium
  • First Courses

Ingredients: Per 4 servings

  • 2 lb mussels
  • 2 spider crabs
  • ¾ lb Rice
  • 1 tablespoon oil
  • ½ onion
  • 1 sprig parsley
  • salt and pepper


Wash the mussels and put them into a pot without any water.
Cook over a high heat, until the shell open and the mussels give out all their liquid.

Drain, saving the liquid, and remove the shells. In the same pan, stir-fry the finely chopped onion in oil, add the rice, toast it, then add the mussels.

Cook the rice using the mussels cooking juices. Season with salt e pepper. When the rice is almost cooked, add the meat from two nice spider crabs, chopped with parsley.

The liquid from the spider crabs must be saved, as it can be used to dilute the mussels cooking juices.