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Tomato saffron chicken

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Garlic, mussel and fennel rice

Garlic, mussel and fennel rice

35 minutes

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Garlic, mussel and fennel rice

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

1 large bulb fennel, chopped, plus fronds, torn, to garnish
1 stick celery, chopped
3 T olive oil
2 cloves garlic, crushed
1½ cups long-grain rice
1 bay leaf
A strip of orange peel
A few strands of saffron
3 cups hot fish stock
450 g mussels
Sea salt and freshly ground black pepper
1 T garlic butter

Method

In a wide pan over a medium heat, soften the fennel and celery in the olive oil. Stir in the garlic and rice, adding a little more oil if necessary.

Add the bay leaf and orange peel. Stir the saffron into the hot stock and then pour it into the pan.

Bring to a simmer then cover tightly and cook for 15 minutes, over a gentle heat, until the rice is tender and the liquid absorbed.

Add the mussels as well as the remaining contents of the sachet, again cover tightly and leave for 5 minutes, or until the mussels open.

Check seasoning, sprinkle with torn fennel fronds and serve immediately.

Per serving: 1919.9 kJ, 26.8 g protein, 11.7 g fat, 61.8 g carbs