PENN COVE MUSSELS WITH RISOTTO AND SAFFRON ENJOY DAN:

PENN COVE MUSSELS WITH RISOTTO AND SAFFRON by CHEF DAN:

Serves 4

STEAMED MUSSELS:

1 (8 Oz) bottle clam juice

2 tablespoons butter

1 tablespoon red curry paste

3 garlic cloves, chopped

1 thumb-size fresh ginger, peeled and grated

2 spring tarragon

2 pound Penn Cove mussels

RISOTTO:

1-shallot, finely chopped

4 tablespoons butter

 Strained stock form steamed mussels, from above, plus chicken broth as needed

1/2-teaspoon saffron

1/2-cup white wine

2 cups Royal Italian Superfine Arborio rice

Sea salt and freshly ground black pepper to taste

DIRECTIONS: SEAMED MUSSELS:

1.   Add all steamed mussel ingredients to a pot except mussels

2.   Cover and simmer for 2 minutes and then add mussels.

3.   Simmer for about 4 minutes, (discard any that do not open).

4.   Remove mussels; reserve liquid, set aside.

RISOTTO:

1.   Sauté onion in butter in skillet over medium-low heat for 4 minutes.

2.   Combine reserved mussel broth and enough chicken brotth to make 5 cups

3.   Heat to a low simmer and keep warm.

4.   In a separate sauce pan, boil saffron in 1/2-cup of broth until dissolved.

5.   Set aside.

6.   Increase heat on the onion skillet to medium, add wine and allow to evaporate.

7.   Add rice and cook 4 minutes, stirring to coat thoroughly.

DIRECTIONS:

1.   Add 1/2-cup of simmering broth to the rice, stirring constantly.

2.   When rice has absorbed each portion of broth, add another.

3.   After 15 minutes add saffron with its hot broth.

4.   After 20 minutes or so rice should be cook to desired firmness.

Remove from heat and stir in mussels and season with salt and pepper.  ENJOY DAN:                                             BON-APPETITE