Ingredients: 1 tablespoon of oil 1 tablespoon of chopped garlic 1 tablespoon of chopped shallots 1 teaspoon of paprika 1 cup of white rice 2 cups of chicken stock or mild fish stock, lightly salted Salt to taste Zest of 1 lemon (optional) 2 pounds of mussels, cleaned and debearded Chopped parsley for garnish Directions:Saute the garlic, shallots and paprika in oil in a large shallow casserole with a tight-fitting lid; do not brown. Add the rice and sauté until it begins to color. Add the stock, salt and lemon zest; cover. Bring to a boil and reduce heat. Cook until the liquid is almost absorbed, about 15 minutes. Add the mussels, replace cover and cook another 5 minutes or until mussels open. Garnish with chopped parsley. |