Mussels with rice

50 gr. mussels without the shell, 250 gr. with. The weight of the rice also when dry.

Ingredients

• Mussel: 50g
• Rice: 50g
• Fish broth: 500g
• Onion: 10g
• Cream: 10g
• Butter: 10g
• Oil: 2g
• White wine: 10g
• Garlic: 5g
• Shallot: 5g
• Parsley: 5g

Ustensiles

Frying pan.

Preparation

Mussels


Chop and mix garlic, shallots, half the parsley.
Fry.
Add mussels and half of white wine.
Cook. The mussels must yawn.
Then stop cooking.
Drain.
Pull the mussels, keeping the juice.
Add remaining parsley.



Rice


Boil some water and add the rice.
Leave to boil for 5 minutes.
Empty the water.
Fry onion in a third of butter or in oil.
Add rice.
Drizzle with remaining white wine.
Fry 2 minutes.
Add broth gradually, stirring.
Then the juice of the mussels.
And finish cooking.



Together


Put the rice into glasses or bowls.
Add rice and remaining butter and cream.
Place mussels on it, possibly in their shells.
A the remaining of cream and chopped parsley.

Serve

Warm.