Mussel and Saffron Pilaff

454g (1lb) Regal Frozen Mussels, defrosted

1 large pinch saffron threads,

2 x 15ml spoons (2 tbsps) Olive oil

1 small onion, peeled and finely chopped

1 clove garlic, finely chopped

125g (4oz) long grained rice

300ml (10 fl oz) vegetable or fish stock

1 bay leaf

Salt and pepper

30g (1oz) dried currants or sultanas





1) Preheat the oven to 190 °C/375 °F/Gas Mark 5



2) Soak the saffron threads in 3x15ml spoon boiling water for 15 minutes.



3) Heat the oil in an ovenproof casserole dish and add the onion and garlic. Cook until soft.



4) Stir in the rice. Add the stock, saffron with liquid and bay leaf. Season and bring to the boil. Cook in the oven for 15-20 minutes.



5) Add the mussels, cover and return to the oven. Cook for a further 10 minutes. Stir in the dried currants or sultanas.



6) Garnish with lemon wedge and Serve.

Serves: 2

Provided By: Sea Fish Authority