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Old 03-23-2005, 07:33 AM   #1
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Join Date: Nov 2004
Location: Scotland
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Pilaff with mussels, leeks and saffron

Enough for 4.
1 kgbag Mussels
100ml dry white wine
A large pinch of saffron strands
1 tbsp olive oil
3 large leeks (about 350g) washed and thinly sliced
225g Basmati rice
300g tub of fish stock (I cheat and buy this ready-made!)
Large handful of fresh flat leaf parsley, roughly chopped
1 lemon, cut into wedges
tsp salt and freshly ground black pepper.

Clean and prepre the mussels.

Place the wine, saffron and 200ml cold water in a large pan. Bring to the boil and then add the mussels, cover and cook gently for 3-4 minutes until wide open.Strain, and keep the liquor. Discard any closed mussels and keep the rest warm.

Heat the oil in a large pan and gently cook the leeks for 3-4 minutes until just soft. Stir in the rice and cook for 1-2 minutes. Pour in the fish stock and reserved liquor. Cover and cook gently for 10-12 minutes until the rice is cooked and the liquid absorbed.

Add the mussels and parsley, season and serve with lemon.


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Old 03-23-2005, 07:54 AM   #2
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Join Date: Aug 2004
Location: joisey
Posts: 18,585
i am definitely gonna have to make this!!! thanks ishbel.

i love spanish/seafood style rice dishes. i would bet this would work as well with littleneck clams, or maybe even blue claw crabs.

in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 03-23-2005, 08:18 AM   #3
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Join Date: Nov 2004
Location: Scotland
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~It's really tasty, BuckyT - I've never tried it with anything else except mussels.

Fish stock is probably the only stock I buy, rather than make from scratch... The smell of fish 'bits' cooking for hours just makes me feel a little 'queazy'! Luckily, my local supermarket sells great fish stock, very gelatinous and adds so much flavour to fish dishes.
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