Ingredients
1/2 cup dr white wine
1 stalk celery, chopped
5 to 6 parsley stems
2 bay leaves
1/4 tsp black pepper
Pinch of salt
2 lb. mussels, rinsed and beared
3 tbsp. olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/4 tsp hot pepper flakes
1/2 cup white wine
1 1/2 cups arborio rice
1 1/2 cups peeled seeded chopped tomatoes
2/4 tsp dired oregano
A combination of chicken stock and water to make
risotto.
1/3 cup chopped fresh flat leaf parsley
Preparation
In saucepan, bring 1 cup water, wine, celery, parsley stems, bay leaves, black pepper and salt to boil; add mussels and cook, covered until shells open 2 to 5 minutes. Reserving liquid, strain into saucepan. When cool enough to handle remove mussels from shells.
Heat oil and add finely chopped onion. Saute and then add rice and cook for a few minutes until the rice as changed colour. Add the wine and cook stirring till absorbed. Add the broth from the mussels and absorb. Then stock/water as usual. At the end add tomatoes, oregano and at the very last shellfish.
