- 1 tablespoon olive oil
- 60g butter
- 1 large onion, finely diced
- 3 cloves garlic, crushed
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 1½ cups long grain rice
- 950ml fish stock
- 60 ml white wine
- 3 teaspoons lemon juice
- ½ teaspoon dried thyme
- 1 cup fresh peas (can use frozen if need be)
- 1 packet Norfolk Bay smoked mussels with sweet chilli
- ½ cup finely grated parmesan
- ½ cup cream
Heat the oil and butter together over medium heat and add the onion. Sauté over medium-low heat until the onion is tender, then add the garlic and cook for one minute more.
Stir in the rice and stir to coat with the pan juices, then add the fish stock, lemon juice and herbs and bring to the boil, stirring.
Transfer to a 20cm casserole dish and cover with a lid. Bake for 15 minutes, then add the peas and mussels and stir, cover once more, then cook for a further 15 minutes.
Remove from oven and stir through the Parmesan and cream. Add salt and pepper to taste.Save this recipe as PDF