Mussel Pilau – We Love God!

Suppose that we believers in the Lord Jesus make our requests to God. Suppose also that, as far as we can honestly judge, the obtaining of our requests would be for our spiritual good and for the honor of God. We must then continue in prayer until the blessing is given to us. Furthermore, we have to believe that God does hear us and will answer our prayers. Frequently we fail in not continuing in prayer until the blessing is obtained and in not expecting the blessing. As assuredly as any individual uses these points, so assuredly will his requests be granted.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Grains		Sainsbury6	4	Servings

INGREDIENTS

1 1/4	kg	Mussels, 3lb
450		Water, 3/4
1		Onion, chopped
2	T	Olive oil
250	g	Basmati or long grain rice
		soaked for 30
		minutes 8oz
6	T	Olive oil
1		Medium-sized onion, finely
		sliced
2		Cloves garlic, crushed 2 to
1		Fresh green chilli, or a
		dried red one
		de-seeded and
		chopped
300		Mussel stock, strained 1/2
		pint
2		Pinches saffron, soaked in
		three
		tablespoons of hot
		mussel liquid for
		10 mins
		Salt and freshly ground
		black pepper
		A sprig of fresh dill, to
		garnish

INSTRUCTIONS

3
Scrape the mussels, removing any barnacles and the beards.  Place them
in a sink full of water, let the grit sink and lift them  out by hand;
repeat this several times until the water appears clear.  Bring the
450ml (3/4pint) water, chopped onion and oil to the boil in  a large
saucepan.  Add the mussels, cover and cook briskly for 2-3 minutes
until the  shells open, shaking the pan occasionally.  Take the mussels
out with a slotted spoon and let the liquid in the  saucepan settle for
5 minutes, in case of grit, before you strain and  measure it.  In the
meantime, discard any unopened mussels, and take the rest out  of their
shells, apart from a dozen or so for decoration.  Drain the rice. Bring
to the boil about 900ml (1 1/2pints) water with  a little salt in a
pan, add the drained rice and cook briskly for 4  minutes; the rice
should still be hard.  Strain rice immediately, rinse with cold water,
and reserve.  Heat the oil and brown the onion in a large frying pan;
add the  garlic and chilli and saute together for 1 minute.  Add the
measured mussel stock, the saffron liquid, seasoning and all  the
mussels. Bring to the boil then add the rice.  Reduce heat and cook
gently for 5-7 minutes, stirring occasionally,  until all the liquid is
absorbed and the rice is cooked.  Garnish with a sprig of dill.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”