Mussel & Basil Risotto Using FishandMeat Product

Risotto is an Italian rice dish prepared using Arborio rice and cooked in a stock to get a creamy dish. Though the rice takes a while to cook properly, the taste of the final dish will be delicious. The cooking of risotto needs lot of attention and time as we have to add the stock little at a time till the stock gets absorbed. This technique helps the rice to release the starch which in turn gives a creamy and tasty dish. The water or stock should be hot while adding it to the rice which helps to maintain the cooking process and in addition, it saves time. A high starch and low amylose short grain rice is used for Risotto. The variety of rice used in Risotto are Arborio, Cornaroli, Roma etc. Nowadays, Arborio rice is easily available in most of the gourmet shops compared to the other variety of rice. Different varieties of Risotto can be prepared using different ingredients. White wine is traditionally used in the Risotto but it can also be omitted, if not available. My today's post is one of the variety using Mussels and dried basil leaves. When I received the mussels from FishandMeat, I was excited and Risotto was the first dish flashed on my mind. Though I had tasted Mussels in Restaurants, this was my first trail in my kitchen using it. Being a FishandMeat customer, I love their quality of the product which gives me confident and motivation to try their different varieties of product. 

Click HERE to know more about the products available in FishandMeat !

Click the link below to view few of my interesting seafood recipes prepared using FishandMeat products. 

Seer Fish Curry Leaves Kuzhambu 

Sailfish Biryani 

Srilankan Spicy Sailfish Curry 

Here comes the recipe of the creamy and delicious Risotto using Mussels and Basil...

Ingredients :

1 1/2 Cups Arborio Rice (Washed)
3 Tbsp Butter + 4 Tbsp Butter
3 - 4 Garlic pods, Finely chopped
1 Onion, Finely chopped
1/2 Cup White Wine
5 Cups Hot Water or Stock 
250 gms Mussels
2 Tbsp Basil, dried
1 Tsp Freshly ground Pepper
Salt to taste
1/2 Cup Parmeson cheese
Few Coriander leaves for Garnishing

Method :

Heat 3 Tbsp butter in a pan and add finely chopped garlic pods .

Fry it for half a minute and add finely chopped onion.

Saute till it turns translucent and add dried basil leaves followed by mussels.

Saute and add the washed Arborio rice.

Add white wine and cook till the wine gets absorbed.

Then add 1/2 cup hot water at a time allowing the water to get absorbed between each addition.

Cook the Arborio rice for 20- 25 minutes.

The texture of rice will be tender yet creamy.

Add the remaining butter, pepper powder and parmesan cheese to the risotto.

Mix well and garnish with coriander leaves.

Serve hot.

Chicken Noodles

My today's Chicken noodles is an interesting recipe which is prepared using a over night marinated chicken pieces. The chicken is marinated along with a regular Chinese sauces and 5 spice powder. The marination technique enhances the taste and flavour of the dish. I have used Shanxi sliced noodles which can also be replaced with Hakka or any variety of noodles. No extra sauces required while cooking, as the marination contains all the required flavours.

Ingredients :

300 gms Shanxi Sliced Noodles ( Any noodles can be used )

2 Tbsp Olive oil 

1 Medium sized Onion, Sliced 

1 Cup Shredded Cabbage 

Salt to taste 

Crushed pepper / pepper powder 

Few finely chopped spring onion leaves 

To Marinate :

250 gms Chicken, Boneless cut into strips 

1 Medium sized Green bell pepper, sliced 

1 Medium sized Yellow Bell pepper, sliced 

1 medium sized Red Bell pepper, sliced 

1 Tsp 5 Spice powder 

1 Tsp Soya sauce 

1 Tsp Red chilli sauce 

1 Tsp Green chilli sauce 

1/4 Tsp Pepper powder 

Few Basil leaves 

Method :

Mix all the ingredients given in "To Marinate" list and marinate it overnight. 

Cook noodles in a boiling water along with salt for 6 mins or according to the package instructions and keep aside. 

Heat oil in a pan and add sliced onion.

Saute till it turns translucent and add the shredded cabbage.

Saute for half minute and add the marinated chicken mixture. 

Add the required amount of salt and cook till the chicken gets cooked. 

Once done, add the cooked sliced noodles and mix well.

If the noodles looks dry, add little pasta boiled water and toss it well.

Add crushed pepper or pepper powder according to taste bud and garnish with spring onion leaves. 

Serve hot. 

Serving Options :

Serve with Tomato sauce or Red chilli sauce. 

One Pan Spaghetti

This is one of the most easiest and delicious one pan meal which is prepared by arranging all the veggies and spaghetti in a pan and cooked along with the seasoning and water or stock. The slow cooking process helps the pasta to cook perfect with full of flavour. No extra techniques like sautéing, frying are required in this recipe and all you have to do is, arrange the veggies in the pan according to the picture given below and cook in a low flame to get a tasty and yummy pasta. Variations can also be done by including meat, pesto, tomato sauce etc. 

Recipe source - Inspired by Martha Stewart

Ingredients :

45 gms Spaghetti
10 - 15 Cherry Tomatoes, cut into halves
Handful of fresh Basil leaves
1 Onion, thinly sliced 
1 Green Bell pepper, thinly sliced
Few fresh Thyme 
1 Tbsp Olive oil 
4 Garlic pods, peeled and chopped finely
Salt to taste 
1 Tsp Soya sauce 
1 Tsp Fish sauce ( optional ) 
1/2 Tsp Pepper powder 
2 1/2 Cups Water or Chicken stock 
3 - 4 Tbsp Parmesan cheese, grated 

Method :

Arrange all the veggies and spaghetti as given in the picture.

Add fish sauce followed by soya sauce, olive oil, salt and pepper powder to the pan.

Add the measured amount of water or stock to the pan.

Simmer the flame and cook till the spaghetti gets cooked and becomes completely dry.

Add the grated cheese evenly on the cooked spaghetti and remove from the flame.

Serve hot.

Notes :

Preferably use non stick pan to avoid the pasta getting stuck on the pan.

Gently mix in the middle of cooking so that pasta gets evenly cooked.

Adjust the quantity of pepper and cheese according to taste bud.

Variations can also be done by adding pesto, tomato sauce, extra seasoning, olives etc.

Sausage & Basil Penne Pasta

My today's recipe is a flavourful and quick main dish prepared using penne pasta, fresh basil leaves and chicken sausages. Basil leaves is a fragrant herb which is popularly used in Italian cuisines. The strong flavour gives a refreshing taste and also includes lots of medicinal values. In this recipe, basil leaves and garlic pods are ground coarsely and further sautéed along with the sausage and pasta to give a yummy main course. Addition of parmesan cheese gives a delicious taste and flavour to the dish.

Ingredients :

2 Cups Penne Pasta, Cooked 
5 - 6 Cherry Tomatoes, cut into halves 
1 Tbsp Olive oil 
2 Tbsp Parmesan cheese, grated 
Fresh basil leaves for Garnishing
3 Chicken Sausages, cut into small sticks

To Grind :

3 Garlic cloves, peeled 
Handful of Basil leaves
1 Tbsp Olive oil 
Salt to taste

Method :

Grind basil leaves along with garlic, olive oil and salt coarsely and keep aside. ( I have used my chopper to get this coarse texture ).

Heat olive oil in a pan and add the chopped sausages and saute for a minute.

Add the ground basil and mix well.

Now add the cooked penne pasta along with the chopped tomatoes and mix well.

Adjust salt and cook it for couple of minutes.

Add the grated parmesan cheese, toss and remove from the flame.

Garnish with fresh basil leaves and serve hot.

Note :

Include a teaspoon of red chilli flakes to make this dish spicy.

Any flavoured sausages can be used for extra taste.

Sausage & Basil Penne Pasta

My today's recipe is a flavourful and quick main dish prepared using penne pasta, fresh basil leaves and chicken sausages. Basil leaves is a fragrant herb which is popularly used in Italian cuisines. The strong flavour gives a refreshing taste and also includes lots of medicinal values. In this recipe, basil leaves and garlic pods are ground coarsely and further sautéed along with the sausage and pasta to give a yummy main course. Addition of parmesan cheese gives a delicious taste and flavour to the dish.

Ingredients :

2 Cups Penne Pasta, Cooked 
5 - 6 Cherry Tomatoes, cut into halves 
1 Tbsp Olive oil 
2 Tbsp Parmesan cheese, grated 
Fresh basil leaves for Garnishing
3 Chicken Sausages, cut into small sticks

To Grind :

3 Garlic cloves, peeled 
Handful of Basil leaves
1 Tbsp Olive oil 
Salt to taste

Method :

Grind basil leaves along with garlic, olive oil and salt coarsely and keep aside. ( I have used my chopper to get this coarse texture ).

Heat olive oil in a pan and add the chopped sausages and saute for a minute.

Add the ground basil and mix well.

Now add the cooked penne pasta along with the chopped tomatoes and mix well.

Adjust salt and cook it for couple of minutes.

Add the grated parmesan cheese, toss and remove from the flame.

Garnish with fresh basil leaves and serve hot.

Note :

Include a teaspoon of red chilli flakes to make this dish spicy.

Any flavoured sausages can be used for extra taste.

Chicken Salami & Mushroom Omelette

Sharing my today's special filling breakfast using chicken salami and mushroom. The salami slices are arranged like a base and then layered with mushroom filling and finally with beaten eggs. This omelette has an Italian flavor because of the addition of fresh herbs, olives and jalapenos. This is also an excellent option for brunch meal along with a glass of fresh juice. Apart from the given veggies, bell peppers, peas, brocolli can also be included to make it more healthy and delicious.

Ingredients :

15 Salami slices ( I have used peppery salami slices )
1 Big Onion, Finely chopped 
5 Baby corns, Finely chopped 
2 Tbsp Jalapenos, Finely chopped
5 Olives, Finely chopped 
10 - 15 Mushrooms, Sliced
15 Cherry Tomatoes, sliced
1 Tbsp Rosemary, Fresh herb
2 Tbsp parsley, Finely chopped
1 1/2 Tbsp Oil
Salt to taste
1 Tsp Freshly ground pepper corns or pepper powder 
6 Eggs
1 Tsp Milk
Little Salt for eggs

Method :

Heat oil in a pan and add finely chopped onion.

Saute till it turns translucent and add baby corn followed by mushroom, jalapenos, olives, cherry tomatoes and salt.

Cook it for 5 minutes and remove from the flame. Keep aside.

Break the eggs in a large bowl and add milk followed by little salt and fresh rosemary.

Beat well using egg beater and keep aside.

Brush a pan ( preferably use non stick pan ) using little oil and add the salami slices.

Cook it for a minute and flip the other side by arranging like a base without leaving any space. ( Like arranging potatoes in spanish omelette ).

Now evenly layer the mushroom masala on top of the salami.

Pour the beaten egg evenly on top of the mushroom and sprinkle pepper on it.

Completely simmer the flame and cook it till the base of salami gets cooked and set properly.

Now keep a flat plate on top of non stick pan and gently turn upside down to transfer the omelette to the plate.

To cook the other side of omelette, gently transfer the omelette from plate to the pan.

Cook it for  2 - 3 minutes and switch off the flame.

Serve hot.

Serving Option :

Serve with Tomato sauce and Juice.

Tomato - Olives Bruschetta

Bruschetta is an Italian appetizer or snack prepared using grilled Italian bread and tomatoes. Lots of variations can be made in toppings and in my today's recipe, sharing my version of Bruschetta using tomato and olives along with fresh rosemary. This easy and delicious snack can be prepared in minutes and also served as perfect party snack.

Ingredients :

5 Tomatoes, Finely chopped 
10 Cherry tomatoes, cut into halves
6 Olives, sliced ( I have used chilli flavored olives )
1/2 Tsp Fresh Rosemary, Finely chopped 
1 Tbsp Parsley, Finely chopped 
Salt to taste 
Freshly ground pepper corns 
1/4 Cup Herb flavored Cheese 
1 Italian bread or baguette, Sliced diagonally 
1 Tbsp Olive oil ( plus extra for brushing the bread )

Method :

Take finely chopped tomatoes in a bowl  and add sliced olives followed by rosemary, parsley, salt, pepper and 1 tbsp of olive oil.

Mix well and keep aside.


Brush one side of sliced bread with olive oil and grill it for 3 minutes in a pre heated oven.

Once the top of bread slice is lightly browned, remove from the oven and keep aside.

Repeat the process for the remaining bread slices.

Take one grilled bread slice and gently top it up with tomato - olives mixture.

Place cherry tomatoes and cheese on top of the tomato mixture.

Drizzle little olive oil and serve.