Mussel Paella

Clearly I will need to try out the Chef’s mussel recipe STAT with Sake naturally to get rowdy. Here is my mussel recipe which incorporates rice in the dish. I serve with a baguette and mesclun salad on side. Unlike RipleyPickles, I am a nerd and tend to photograph my food, see attached picture. -ts

1 large onion minced 4 stalks lemongrass white part only, finely minced 1 tablespoon minced garlic 2 cups sushi rice 1 cup white wine 2 cups chicken stock 2 pounds PEI mussels, scrubbed 1/2 bunch parsley, chopped, for garnish 1 lemon, wedged Kosher salt and freshly ground black pepper to taste Olive oil to cook

1. Lightly coat a large paella pan (dutch oven or large pot will work too) over medium-high heat with olive oil and add onion, lemongrass and garlic and sauté until soft

2. Season with salt and pepper. Add rice and sauté, coating thoroughly with the aromatics.

3. Deglaze with white wine and reduce by half; add stock and season.

4. Stir the rice, check again for flavor.

5. Add the mussels, stir again, cover and simmer on low heat, about 25 minutes until rice is cooked through.

6. Discard any unopened mussels.

7. Squeeze some lemon juice. Serve family style in pan, garnished with chopped parsley and lemon wedges.