Mussel Risotto

Don't miss the mussel season in France between July and November!
Moules de bouchot(AOC since 2006) are generally the most sought after mussels to be found on French market stalls.The orange-yellow flesh is outstandly firm.
Named after the huge wooden piles driven into the seabed for them to grow on – is attributed to their habitat. They grow underwater at high tide but are exposed to the sea air at other times.

Ingredients for 2

-1 pound of Moules de bouchot
-1 garlic clove,minced
-65 mg of saffron(I use Jm Thiercelin)
-shallot
-1/2 medium onion
-white wine such as muscadet
-1 cup short-grain Italian rice
-olive oil
-fresh basil
-1 Ts grated fresh Parmesan cheese

Clean the mussels by scraping them with an old knife and removing the beard which allows them to cling to the rocks or stakes.

Peel and dice the shallot.

In a fairly large saucepan, sweat the minced garlic with a little bit of water. Add the mussels and cover. As soon as the mussels have opened, remove from the heat and shell gently. Filter the juice and set it aside.
Heat oil in another large saucepan.Add the shallot,onion.Cook gently until tender.Add rice to shallot mixture and combine well.Cook for 1 minute.Add 1/4 cup white wine stir and cook,stirring until all liquid is absorbed.Keep adding the filtered mussel juice and vegetable stock 1/4 cup at a time until evaporated.after 10 min add saffron .Add next amount of liquid until rice is tender but still firm.Stir in salt,pepper,basil and cheese.

Pour les français:

Ingredients pour 2

-1/2 l de moules du bouchot
-1 gousse d'ail haché
-1 echalotte
-1/2 onion moyen
-65 mg safran(Jm Thiercelin)
-vin blanc genre muscadet
-130g de riz italien,arborrio
-huile d'olive
-basilic frais
-parmesan reggiano rapé