RICE WITH MUSSELS

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

"Rice with mussels" or, if you prefer so, "Mussels with rice". Another dish, typical, of sailors and fishermen. At home, we cook it very often because we like a lot and is much easier to prepare tan "paella".

(for 4 people):

- 4 small cups (100 ml cup aprox.) of Rice
- 500 gr. of fresh Mussels
- 2 cloves Garlic
- Olive oil
- White wine
- Parsley
- Salt

For avoidance of doubt, the cup size would be this:  

- Clean, carefully, the mussels by taking away the foreign elements of the shells (algae,...). Open the mussels by cooking them in water (by steam process). Add a few more water that usually because the resulting broth will be used, after passed through a sive, for cooking the rice. Remove one of each mussel shells.
- Peel and slice the garlic.

First.  Using a sauce pan, saute garlic, in olive oil, till its color looks golden-brown (nope, it mustn`t be burned). 

Second. Add the rice and saute it (with the garlic) for 1 minute.  Stir, with a wooden spoon, to prevent sticking.

Third. Add half a glass of white wine and let it to reduce (2 or 3 minutes will be enough time).

Fourth. Add 8 small cups of the broth that we have made on the preparation (from cooking the mussels) and the parsley. If required more water, fill it with hot water. Cook it, on "high heat", for aprox. 10 minutes. It is posible you need to add more broth or water. You can add liquid untill 5 minutes before the end of cooking . Taste and correct for salt, if necessary.

Fifth.  Add the mussels by "nailing" in the rice (they mustn´t be just above of rice), low the heat slightly (but do not let stop boiling) and keep another 8 minutes.  

And there is no more to do!  Just enjoy the food!.

Regards,

Esteban