2 kilos Mussels
1 large onion (finely chopped)
1 clove garlic
250ml white wine
pinch saffron
50gm parsley
50gm thyme
100gm butter
100gm parmesan
300gm risotto rice
Wash and clean the mussels. Sweat off half the chopped onion in
50gm of the butter with the thyme, saffron and garlic. Add mussels
and white wine. Cook until mussels open (discard those that remain
closed), and drain into a colander, preserving the liquid to use
in the risotto - you should have at least 500ml of liquid.
Heat this mussel liquid, and in a separate pan cook off the rest
of the chopped onion in the remaining butter and the risotto rice
and seasoning to this onion mixture, but be wary of adding too much
salt, because the mussels can be salty. Allow the butter to absorb
into the rice before adding the liquid, a little at a time, stirring
frequently.
When almost cooked, add the mussels, a little more butter and some
grated Parmesan cheese.
Tip: This dish can be served and finished with Parmesan shavings and
chopped parsley.
Tip: Sometimes we add chopped rocket to the dish when adding the mussels
to give a contrasting flavour.