Mussel risotto

Serves 3

  1. 4lb mussles
  2. 1 1/4 cup white wine
  3. 4tb parsley
  4. 6tb oil
  5. 3 shallots
  6. Pinch of salt
  7. 1 clove garlic
  8. 1 rib celery
  9. 1 dried small chili
  10. 2.5 cups arborio rice
  11. 5 cups stock.
  • Cook 1-2. Reserve wine. Save meat and chop all but 12. Mix chopped meat with parsley.
  • Cook 4-6 on medium heat for 2 minutes. Cook 7-9 for 5 minutes.
  • Toast rice and add wine. Add stock a ladleful at a time until cooked. Add meat/parsley and garnish with whole mussels.
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