(For 8 people)

A long time ago, I started writing some of my favorite recipes into my “little green book,” a bound green notebook. My daughter, Martina, was just eleven years old at the time, and she liked rating my recipes with Betti. Anytime I prepared a new recipe, Betti, Martina, and any guest who happened to be there for the meal would provide a satisfaction rating, using a ten-point scale. Betti kept giving me 9s and 10s, but Martina made me work. I just looked through my book and found a recipe that even Martina thought was “the best.”

Michele Carbone



  • 2 pounds mussels
  • 1 pound mackerel
  • 1 pound bay scallops
  • 16 jumbo shrimp (2 per person)
  • 2/3 cup of extra-virgin olive oil
  • 3 garlic cloves, smashed
  • ¼ cup freshly squeezed orange juice
  • 1 and ½ cups white wine
  • 1 handful of chopped Italian flat-leaf parsley
  • 1 handful of fresh arugula
  • 1 handful minced chives
  • 1 handful minced fresh dill
  • 3 leafs of fresh sage
  • 1 medium red onion, finely chopped
  • 1 spicy pepper, such as an Italian pepperoncino or a Thai pepper
  • Salt and freshly grated black pepper to taste
  • 3 and ½ cups of risotto, Campanile preferred
  • 2 liters fish broth, brought to a low boil in a medium sized saucepan (this is incorporated in the risotto)

How to Make this Recipe

  1. In a large heavy pan, add ½ cup olive oil, 2 cloves of smashed garlic, parsley, fish, shrimp, arugula and parsley. Turn the heat to high, 2-3 minutes covered, till the arugula disappears and the mussels open.
  2. Add 1 cup of white wine, cover until it boils, about 1 min.  Remove cover, let wine evaporate 1 minute.
  3. Add ½ cup of freshly-squeezed orange juice and ¾ of a box of Pomì chopped tomatoes. Cook for just 2 minutes on high heat.
  4. Add salt and pepper and turn off the fire
  5. Remove all the seafood, placing into a separately covered container. Peel the shrimp.
  6. Add 1/2 of cup olive oil to the pan (or ½ stick of butter).
  7. Add the chopped red onion, a handful of parsley, and a smashed garlic clove and cook on low heat until the onion is translucent.
  8. Add 3 and ½ cups of risotto and cook on high for 2 minutes, mixing constantly.
  9. Add 1 cup of wine and allow to evaporate for 1 minute.
  10. Add the fish broth to the pan that you just cooked (with the orange and tomato) —1 cup at a time—stirring continuously.  Once you finish using all the just-cooked broth, use the broth that you had warmed in the additional saucepan.

    As each cup becomes incorporated in the risotto, add the next cup. You need to stay at the stove, stirring, and watching the risotto as it absorbs the broth. Do not text, answer the phone, or open the door. You are cooking the risotto! You cannot do anything else.
  11. Near the end (just taste the rice, and when it is almost done but still a little harder than what you prefer) add the dill, a little parsley, 3 leafs of fresh sage minced, and a handful of minced chives. Mix into the risotto. Allow it to incorporate for 2 minutes. Turn off the fire.
  12. Add back the reserved fish and shrimp, gently mixing them into the risotto, which will warm up the fish.
  13. Plate the risotto, then arrange the mussels in an attractive pattern on the plate. (I like to create a circle of mussels around the risotto).
  14. Sprinkle freshly chopped parsley over each plate and serve immediately.
  15. Buon Appetito!

Italian: Per favore leggete sopra la mia ricetta scritta a mano.