SAFFRON RISOTTO WITH MUSSELS (Risu cu Zaffaranu e Cozzuli is the Sicilian, Riso con Zafferano e Cozze is the Italian)

Green lipped mussels kept fresh and alive under jets of sea water  

I have just returned from a two week stay in the North Island of New Zealand where there seemed to be a public awareness about sustainable fish and sustainable fishing and farming practices. Seafood seemed plentiful and well priced and I found fish sellers that clearly state their support for sustainable fish species and how they only procure stocks from sustainable resources. There was even information on restaurant menus such as line caught snapper or this fish was farmed in a sustainable way. 

During my stay I ate many varieties of fish that I had not eaten before – I loved it all.

Green lipped mussels (such as the ones in the photo from The Fish Market in Auckland) were around $3.50 per kilo; I did not spot any on restaurant menus, but maybe this is because they mussels are so common. While I was in New Zealand I stayed in serviced apartments (not that I did much cooking), and on one occasion I bought some and steamed them lightly (just enough to open them) and enjoyed them with some lemon juice.

Green lipped mussel farming in New Zealand is sustainable; the government conducts research and careful monitoring into selective breeding, farming and harvesting methods. 

A good way to eat mussels (any type) is with rice. Saffron is used in Sicilian cooking and in this recipe, the rice is simmered in fish stock – the more traditional and older way to cook risotto in Sicily. 

INGREDIENTS 

rice, 2 cups of aborio or vialone

fish stock, 6-7 cups 

saffron threads, ½-1 small teaspoon 

extra virgin olive oil, ½ cup

garlic cloves, 2 chopped finely

mussels, 2 k, 

wine, ½ cup, dry white 

parsley, ½ cup chopped finely 

PROCESSES

Clean the mussels by rubbing them against each other in cold water (or use a plastic scourer). Pull the beards sharply towards the pointy end of the shell.

Heat the oil in a large pan (which can be used to cook both the mussels and the rice), add the garlic and soften. 

Add the mussels and the parsley, toss them around in the hot pan, add a splash of wine, cover and cook until they open (about 4-6 minutes). Do not discard any mussels that don’t open - they just need more cooking.

Remove the mussels from the saucepan. Take out half of the mussels from their shells - the mussels with their shells will be used for decoration on top of the rice.

Add about 5 cups of the fish stock and saffron to the same pan and when it reaches boiling point add the rice.

Bring to the boil, cover and simmer over moderate heat, stirring now and again to ensure that the rice does not stick and the stock has been absorbed. 

Taste the rice and season with salt if necessary. Add more stock or wine if needed - the rice is done when it’s al dente - just tender, but resistance can still be felt when you bite into it. (The rice will continue to soften). 

Stir into the rice the shelled mussels. Place the mussels with the shells on top of the hot rice or gently fold them through the top layer of the hot rice (Italians are never fussy about eating food which is not piping hot).

Leave to rest for a few minutes for the flavours to meld before serving (the rice will also continue to cook and soften slightly).

Sustainable fish display in Auckland Fish Market