- 200 grams (4 - 7 oz) of cooked and deshelled mussels
ml (1 cup) of saffron-spiced mussel bouillon
shallot, finely chopped (about 30 grams)
grams (3 oz) celery, finely chopped
garlic clove, finely chopped
grams (4 oz) risotto rice
tbsp extra virgin olive oil
ml dry white wine
tbsp high-quality cognac or similar brandy
the bouillon and keep it hot.
a separate pan, heat the olive oil, add the chopped shallot and celery and
let it steam for a few minutes, then add the garlic and continue heating
the vegetables for another 2-3 minutes..
the heat and add the rice. It should start to adsorb the moisture from the
vegetables. Be careful with the heat; you must not fry the rice. After a
few minutes the rice should be somewhat translucent. Lower the heat.
half of the white wine to the rice, the other halft of the wine to the
bouillon. Stir frequently until the rice has adsorbed virtually all of the
start adding the bouillon, ladle by ladle. Stir all the time; do not add
the next ladle of bouillon until the last one has been more ore less
completely adsorbed. The whole process of adding the bouillon should take
the mussels on top of the rice. Cover the pan and keep it at very, very
low heat for a few minutes until the mussels have been heated all through.
Remember that you do not have to cook the mussels, just to heat them.
the pan to the table. Turn off any electric lights, there should only be
candle-light. Remove the cover from the pan, add the cognac, replace the
cover, wait 30 seconds, remove the cover again and ignite the cognac
fumes. When the flames have died, serve the risotto immediately.
recommend serving this to your loved one just after the flame dies out, to
make sure that your flames donít die out.