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Ingredients
Method
- 250g rice, (arborio, baldo or similar), washed
- 30g butter
- 3 tbsp olive oil
- 4 tbsp orzo
- 500ml chicken stock
- 500g live mussels, cleaned and sorted
- 30g dill, chopped
- Warm the butter and olive oil in a large lidded pan. Add the orzo, cook for a minute, then add the rice and cook for 2 minutes more to glaze. Pour in the stock, and simmer for 15 minutes or until al dente.
- Scatter the mussels over the rice, pop the lid on, and simmer for another 5 minutes. Fold in the dill, season, and serve.
30 mins
2 serving
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