Sweet rice with mussels and yuzu allioli
Ingredients:
- 200 g rice
- 1 kg mussels
- 1 spring onion
- 1 garlic clove
- 3 spoons of tomato sauce
- A few drops of spicy sauce (to taste)
- 1 cup of cognac
- 1 glass of white wine
Method:
1
Thoroughly clean the mussels on the outside and remove the beards. Chop the spring onion and garlic clove and fry them in a pan with a drizzle of oil.
2
Add the mussels and pour in the cognac.
3
Soak them in white wine and let the alcohol evaporate. Add in the tomato sauce and spicy sauce.
4
Cover with the fish stock and sprinkle with chopped parsley.
5
Cook, covered, until the mussels open. Then remove the mussels and add the rice to the sauce.
6
Cook for 17 minutes, stirring occasionally, until it has a tender texture. Add the mussels, clean, add salt if needed and cook everything together for another 3 minutes.
7
Season with chopped parsley and a drizzle of oil and stir well to combine.
8
For the yuzu allioli: Put the egg and chopped garlic in the blender and blend on medium speed, adding the yuzu juice until well combined. Then add the oil little by little. Pass it through a colander and serve the allioli with the rice.
