Mussels with Risoni


1kg Boston Bay Ready To Cook Mussels

¼ cup of good quality olive oil

3 garlic cloves, thinly sliced

1 fresh red chilli, finely chopped

1 cup cherry tomatoes, sliced

1 400g can diced tomatoes (choose Australian)

4 cups of fish stock

1 cup of frozen peas (defrosted)

200g Danish feta, crumbled

500g risoni

300g of fresh Australian uncooked prawns (optional)

½ cup of flat leaf parsley, chopped


Mussels with Risoni is a delicious and filling dish that will delight the whole family.

Add a few extra prawns to this delightful shellfish dish, or enjoy simply with our sensational seasonal mussels. This mussel recipe pairs perfectly with a light Pinot Noir or a lively Pinot Grigio.


Open the pack of Boston Bay Ready To Cook Mussels and strain off the water. Give them a quick rinse under cold water.

Heat the pot on the stove with approximately 1cm of water. When the water is boiling, add the mussels, cover with a lid and steam them for a couple of minutes, stirring every minute or so until they open. Try to make sure every mussel comes into contact with the heat, which helps to make sure they open.

Remove from the heat and strain the mussels off, keeping some of the liquid in a bowl.

In a large pot, heat olive oil on medium heat. Add garlic, chilli, cherry tomatoes and the can of diced tomatoes.

Add fish stock and season with salt and pepper to taste. Pour uncooked risoni into the pot and cover with lid. Cook for around 6 minutes.

Add the mussels and prawns (if using prawns) and cook for 2 minutes or until the pasta is al dente. Ensure to stir the mussels through to coat.

Add peas, stir and turn off the heat.

To finish, crumble feta into pot and sprinkle parsley over top.

Serve your mussels with risoni immediately, with a glass of wine – sensational!

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