Mussel Pilau – We Love God!

Look at Him - this amazing Jesus! He is helping Joseph make a yoke in that little carpenter’s shop at Nazareth. This is the One who, apart from His self-emptying, could far more easily make a solar system or a galaxy of systems. Look at Him again! Dressed like a slave, with towel and basin for His menial equipment, He is bathing the feet of some friends of His who, but for their quarrelsomeness, should have been washing His feet.… 'He humbled himself!' 'Don’t forget this,' cries Paul to these dear friends of his at Philippi. 'Don’t forget this when the slightest impulse arises to become self-assertive and self-seeking, and so to break the bond of your fellowship with one another'(Paul Rees).

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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”