Ingredients:
- 10 mussels
- samphire
- 1.5 tbsp arborio rice
- 1 shallot, diced
- 1 clove garlic, crushed
- 100ml white wine.
- butter
- saffron
Instructions:
- Discard any mussels that are open and don't shut when tapped.
- Gently fry shallot and rice until soft, not coloured
- Melt butter in pan, add wine and mussels.Cover and cook gently for 3 minutes.
- Add rice to the shallot, and cook until shiny.
- Drain mussels, retaining the fluid. Keep warm (both).
- Discard any mussels that are closed.
- Add the fluid to the rice bit by bit, stirring continuously.
- Shell the mussels, keeping 1 for garnish.
- Add a small pinch of saffron to the rice.
- Once rice is nearly cooked (check for texture), add the shelled mussels.
- Blanch samphire in boiling water, chop and add to rice.
- Serve in a warm plate, with a glass of good dry white wine.