Seafood (Mussels) with Rice
A one-pot rice with seafood, tomatoes and white wine, seasoned with pesto, Worcestershire sauce, smoked salt and dried herbs.
Ingredients
| 1.25 cups | 300 ml | rice |
| 1 pc | large shallot | |
| 3 cloves | garlic cloves | |
| 4 pcs | tomatoes | |
| 2 pcs | bay leaves | |
| 7 pcs | whole black peppercorns | |
| — | coriander | |
| — | dried celery | |
| 1 tbsp | 15 ml | pesto |
| 1 small can | tomato paste | |
| 1 pack | seafood mix | |
| a little | Worcestershire sauce | |
| just under 1 yellow cup | white wine | |
| 1 tbsp | 15 ml | Maggi |
| a few | smoked salt flakes |
Instructions
Saute the onion and garlic, then the rice, and finally add the tomatoes and leave to braise for a few minutes. Then add the white wine with the Maggi and the tomato stock, the pesto, and the dried spices. Add the seafood and everything else together with the remaining liquid (about another cup and a half (yellow cup) of water).