- 1 kg (2 lb) mussels or clams in their shells.
- 1 small onion.
- 1 garlic clove.
- 1 thyme twig.
- 1 bay leaf.
- 1 dried chili.
- 3 tbsp olive oil.
- 2 stick butter.
- 2 tbsp Cognac.
- 2 cups risotto rice.
- 1 small glass white wine.
- ½ tsp Salt.
- ¼ tsp pepper.
Directions:
1- Wash the mussels well under running water and remove all the veins beyond it.
2- Heat the oil in a large pot on high heat. Crush the garlic under the largest knife and add the garlic.
3- When the garlic starts to turn slightly sandy, add the mussels and the thyme, bay leaf and a dried Serrano chili. No salt will be needed.
4- Keep the pot on a high heat until the mussels will start opening up. Remove the mussels to a cooler spot, and delicately take out the fleshy portion inside.
5- Add the shells them to a small pot of boiling water or fish stock which.
6- Chop the onion into small pieces with a knife and finely dice the onion.
7- Melt a butter in a saucepan and add the onion.
8- When the onion is soft, add the rice, and toss until each rice grain is fully coated in fat.
9- Add the Cognac, as soon as the alcohol has evaporated, the mussel juice. Mix well over medium-high heat.