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The nutty texture of Camargue rice works wonderfully with shellfish.
Ingredients: * 250g Camargue Red Rice
1 large red onion, sliced
2 garlic cloves, crushed
2 tbsp butter
100ml dry white wine
48 mussels, cleaned
150g baby spinach
100ml crème fraiche
30g coarse breadcrumbs
1 small bunch parsley, chopped
HOW TO COOK IT
1. In a large pan sweat the onion and garlic in the butter for about 5 minutes until soft. Add the white wine and reduce by half.
2. Add the rice, cover with 500ml of water and bring to the boil. Simmer for 40 minutes until the rice is soft.
3. Transfer to a shallow pan and add the mussels. Cover with a tight fitting lid and cook for 3-4 minutes until all of the mussels open, discard any that don’t.
4. Add the spinach and crème fraiche, cover and cook again for 2 minutes until the spinach has wilted. Stir well to combine.
5. Mix the breadcrumbs, parsley together, sprinkle over the top & serve.
