10-minute mussels, pea and asparagus risotto

Mussel paella with peas and asparagus

Mussel paella with peas and asparagus {Photo:Vadim Daniel}

It’s that busy time of the year again! With less than 2 weeks left before Christmas, everyone is running around shopping for gifts for their love ones and finishing up all end-of-the-year work.  With no time left on the schedule, we often forget to appreciate a good meal. So here is a little tip to make your day better. Get yourself a bottle of white wine, and try this perfect delicious mussel risotto recipe ready in 10 minutes! It’s perfect for a night in or for company. I promise you, it’s to die for!


  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1/2 cup chicken broth
  • 1/2 cup white wine (or you can replace with another 1/2 cup f chicken broth)
  • 1 kg mussels
  • 2 bags of In Cuisin asparagus and pea risotto


  1. In a large saucepan, sauté the onions.
  2. Add your bag of In Cuisin asparagus and pea risotto and stir. Add the tomatoes and let cook for a few minutes
  3. Clean and sort out the mussels*, then add them in. Pour in 1/2 cup of that white wine you’re drinking.
  4. Cover and let cook for 10 minutes.

*Note from the chef: If you want to make sure your open mussels are still good, knock two mussels together and if they close, it means they are still fresh.

Enjoy your holidays!

Mussel paella with peas and asparagus

Mussel paella with peas and asparagus {Photo:Vadim Daniel}

En français


Méthode :

  1. Dans une grande casserole, faite revenir les oignons.
  2. Ajoutez votre sac de risotto In Cuisin asperges et pois puis mélangez. Rajoutez les tomates et laissez cuire quelques minutes.
  3. Nettoyez et triez vos moules* puis rajoutez-les. Rajoutez la 1/2 tasse de vin blanc.
  4. Couvrez et laisser cuire pendant 10 minutes.

*Note du chef: Afin de vérifier si vos moules ouvertes sont encore vivantes, cocgnez deux moules ensemble. Si elles se referment, cela signifie qu’elles sont encore fraîches.

Bon temps des fêtes!

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