Saffron Rice with Heart Mussels

Ingredients

• 350 g long grain rice
• 4 ripe tomatoes
• 2 small red onions
• 1 tsp saffron powder
• 300 ml fish stock
• Salt
• freshly ground pepper
• olive oil
• 1 kg heart mussels (fresh, alternatively Venus clams)
• 100 ml White wine

Instructions

1. 1.

   Wash and clean the mussels, discarding any that remain closed. In a large pot bring 200 ml fish stock and the wine to a boil. Add the mussels, cover, and simmer for about 5 minutes. If all mussels have opened, let them sit for another 1-2 minutes. Remove and discard any still closed mussels.

2. 2.

   Cook the rice according to package instructions until al dente, then drain. Peel the onions and cut into strips. Wash the tomatoes and slice thinly. In a skillet heat 3 tbsp olive oil and gently sauté the onions. Add the rice and briefly stir. Mix saffron with a bit of fish stock and pour together with the remaining stock over the rice. Bring to a boil, then reduce until liquid is absorbed. Season with salt and pepper, then fold in the tomatoes. Plate the rice with mussels, drizzle with some mussel broth, and serve immediately. Optionally garnish with fresh parsley.