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Black Garlic Mussels Seafood Rice

ET Food Voyage
This black garlic mussels seafood rice recipe offers a taste of European Mediterranean but with an extra oomph of flavour & umami.
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Prep Time 5 minutes
Cook Time 45 minutes
Course Dinner, Main Course
Cuisine European, Mediterranean
Servings 4 servings
Calories 390 kcal

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 Onion finely chopped
  • 2-3 cloves Garlic finely chopped
  • 1 tsp Red Chilli Flakes (or 1-2 Fresh Red Chillies) optional
  • 1 tsp Black Garlic Paste
  • 1.5 tbsp Tomato Paste
  • 250 g Bomba Rice
  • 750 ml Fish Stock (or chicken/vegetable stock)
  • 1 tsp Dried Oregano
  • 1 Bay Leaf
  • 400 g Mussels (shell-on) or other shellfish/seafood mix
  • Salt & Black Pepper to taste
  • Fresh Chives for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onions and cook for 5-10 minutes until softened & golden in colour.
    2 tbsp Olive Oil, 1 Onion
  • Add garlic and red chilli flakes. Saute for a few minutes until fragrant.
    2-3 cloves Garlic, 1 tsp Red Chilli Flakes (or 1-2 Fresh Red Chillies)
  • Stir in black garlic paste and tomato paste. Then toss in the Bomba rice until fully coated and lightly toasted.
    1 tsp Black Garlic Paste, 1.5 tbsp Tomato Paste, 250 g Bomba Rice
  • Add the stock, dried oregano, and bay leaf. Let simmer uncovered for 20-25 minutes until the rice is cooked through. Stir occasionally to make sure it doesn't stick to the bottom. You can add more water if it gets dry.
    750 ml Fish Stock (or chicken/vegetable stock), 1 tsp Dried Oregano, 1 Bay Leaf
  • Season with salt & black pepper. Then stir in the mussels and cover to cook for another 5 minutes.
    400 g Mussels (shell-on), Salt & Black Pepper
  • Garnish with fresh chives and serve immediately.
    Fresh Chives

Notes

  • It is not recommended to substitute Bomba Rice with Arborio Rice despite the fact that they're both short-grain rice varieties. Arborio Rice takes more liquid to cook and yields a mushier texture, therefore Bomba Rice is preferred for this recipe.
  • Supermarket mussels are usually already cleaned and ready to cook, so always check the packaging first.
    For fresh mussels:
    1. Rinse them under cold running water.
    2. Scrub away any dirt or debris from the shells.
    3. Pull away any visible fibrous “beard”.
    4. Discard mussels with cracked or badly damaged shells.
    5. If a mussel is open before cooking, tap it gently. If it doesn’t close, discard it.
Keyword Black Garlic, Mussels, Rice, Seafood