Land and sea black Venus rice

Venus rice with mussels, clams and prawn tails, a light but tasty dish for a first course or an aperitif which lets you stay in shape without giving up on taste.

 Difficulty: Medium
 Preparation time: 50 minutes

 Cooking time: 30 minutes
 Doses for: 4 people



Black Venus rice 320 g
Mussels 1 kg
Clams 700 g
Prawn tails 8
Garlic 4 cloves
Black pepper q.s.
Extra virgin olive oil 5 tablespoons
Cherry tomatoes 8
Fine salt q.s.
Samurai gourmet 20x20 plates
Flower Skewers


Cook the rice in salted water.

Clean the mussels and clams leaving them in salted water until they are used.

Put 2 tablespoons of oil and a clove of garlic in a pan, add the clams and wait for them to open.

Put the mussels, two cloves of garlic and a little pepper in another pan and cook until they open.

Peel the prawns and cut them into pieces

Shell the mussels and clams keeping a little cooking water aside

Put 3 tablespoons of oil and a crushed clove of garlic in a non-stick pan, cook for a few minutes, add the cherry tomatoes, prawn tails and rice, stirring. Add 2/3 tablespoons of cooking water, mussels and clams and mix well.


Use a mould to serve the rice on the plate. You can decorate the rice with some shellfish and cherry tomatoes placed on a Samurai Flower skewer for a creative and original effect.

Gourmet Plates

made of 95% sugar cane and 5% wheat

Biodegradable, waterproof, extremely resistant plates. They can be used in the microwave and in the freezer. Elegant square shape. Comes in two sizes: large 20cm and small 16cm

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