Mussel and Saffron Pilaff

Ingredients
455g (1lb) fresh mussels, cleaned and de-bearded
1 large pinch saffron threads,
2 x 15ml spoon (2 tablespoons) olive oil
1 small onion, peeled and finely chopped
1 clove garlic, finely chopped
125g (4 and a half oz) long grain rice
300ml (10 fl oz) vegetable or fish stock
1 bay leaf
salt and black pepper
30g (1oz) dried currants or sultanas
lemon wedges to garnish

Serves 2

Method
Preheat the oven to 190°C/375°F,Gas Mark 5

Soak the saffron threads in 3 x 15ml spoon (3 tablespoons) boiling water
for 15 minutes.

Heat the oil in an ovenproof casserole dish and add the onion and garlic.
Cook until soft.

Stir in the rice. Add the stock, saffron with liquid and bay leaf. Season and
bring to the boil. Cook in the oven for 15-20 minutes.

Add the mussels, cover and return to the oven. Cook for a further 10 minutes
until the mussels are opened (discard any that remain closed after
cooking). Stir in the dried currants or sultanas.

Garnish with lemon wedge and serve.

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