Blue mussel risotto served with a light, airy mussel foam. A delicious dish with lots of blue mussels and intense flavour.
The reduced mussel jus is very intense. If you find it too intense, add a bit more cream. However, the intense, salty flavour is a perfect match for the silky smooth mussel risotto.
The mussel foam looks complicated but it is really easy to do with a handheld blender or just an ordinary whisk.
The risotto is made with lots of fennel and dill. A perfect match with shellfish.
Remember to take caution when handling mussels. Make sure you discard all mussels that are dead or have a broken shell. After cooking, discard all mussels that are still closed. If in doubt whether a mussel is dead or alive when cleaning it, try knocking it at the tabletop. If it is alive, the shell will close. Fresh mussels should always smell of the sea.
I recommend handling the mussels before and after to make sure all beards are removed.