Rice with Mussels
The author's take on mussel rice: a pinch of saffron, turmeric, black pepper, salt and oil for seasoning. She does not care for the Italian risotto style with more liquid, so she always keeps a fixed ratio of 1:3 rice to water. It is best if the mussel meat is good quality; if there are no fresh ones, frozen will do — but not from Kaufland. These were bought from Lidl — wonderful, smelling of the real sea!
Ingredients
| 1 part | Rice |
| 3 parts | Water |
| — | Mussel meat |
| 1 pinch | Saffron |
| — | Turmeric |
| — | Black pepper |
| — | Salt |
| — | Oil |
Instructions
- Season with a pinch of saffron, turmeric, black pepper, salt and oil.
- Keep a fixed ratio of 1:3 rice to water (the author prefers this over the Italian risotto style, which uses more liquid).
- Use good-quality mussel meat; if fresh is unavailable, frozen will do.