Pilaf of mussels and saffron
16. October 2012
How did I browse the Cook Cooking School Provence several times, last time in a lamb recipe, I have come across many and many of what I have yet to give you ...
On farm markets I bought jumbo mussels from a proven supplier, which I also mentioned several times (www.cerstveryby.cz) so when I saw this pilaf (something like a risotto or paella but from the Middle East), I did not hesitate to try it ...
Sometimes I use saffron, but I have never achieved such a strong aroma and color as in this recipe, when you first make saffron from the butter you add to the rice later on.
You probably have a little wine and mushrooms left to keep in the freezer for later, it is a great flavor!
40 minut
-
4
porce
Postup
1.
First prepare saffron butter. Put a saffron in a small bowl and pour hot water, let stand for 5 minutes. Add the butter and pee through the fork. If it does not work, because the butter is not so softer, you can put the dish for a while in hot water, like a water bath and a little bit of help ... (I do not have enough butter softer, I cook spontaneously, so that's the advice.)
2.
We dig the mussels into the water for a few minutes, rinse, get rid of the beard beards, put in a large pot and add wine. Pour the pot and quickly boil over a strong fire, cook for 5-6 minutes until the mussels open. During boiling several times, we shake the pot.
3.
The mussels are now taken out of the broth and put off. We leave the broth a few minutes shy and pass over the cloth, dilute with boiling water and keep warm.
4.
In a deep pan, warm the oil, add the shallots and rest for 2-3 minutes, then add the garlic half of the parsley and rest for half a minute. Add the rice and stir for 2-3 minutes while stirring.
5.
Pour half the hot broth into the rice and cook for about 10 minutes with stirring. Add the broth to the broth, stir and cook for 8-10 minutes until the rice is soft with a firm core in the middle. (The book recommends that if you want to wait for the serving or prepare your food a bit in advance, turn off the fire and keep the rice under the rice, then just rinse cautiously with some hot broth and follow the recipe ...) still some hot broth.
6.
Reduce fire to very weak. Mix the saffron butter into the rice, season with salt, pepper, top the mussels, sprinkle with lemon peel and under the lid or covered with alobal, let the mussels warm for a few minutes. Serve sprinkled with parsley.
