I love making a good paella in the large paella pan while watching it simmer for hours.
But sometimes I just don’t have that many hours, and I was looking for a new way to have dinner with mussels when I came across this recipe.
Not only was it extremely simple, but the mixture of sweetness from the dried cranberries with the mussels and the mint made for an eclectic and refreshing tasting dinner.
1 lb mussels
Grapeseed oil (or vegetable oil)
1 small white onion, diced
2 large garlic cloves, minced
1 red chili pepper
Good pinch of ground turmeric
1 cup dry white wine
4.5 cups seafoods, chicken or vegetable stock
3 cups long grain rice
1/2 cup dried cranberries (or raisins if you can’t get cranberries)
Grated lemon zest and juice of lemon
1 small bunch of fresh mint, leaves roughly chopped
In a large stockpot over medium heat, heat enough oil to coat the bottom. Add the onion and garlic and sweat until soft, about 5 minutes. Add the chile and turmeric. Reduce heat to low and let the ingredients cook together for about 20 minutes.
Pour in the wine to deglaze, making sure to loosen up any ingredients that stuck to the bottom. Bring to a boil and then down to a simmer, cooking until the wine has been reduced by half, about 5 minutes. Add your stock, return to a boil, and stir in your rice. Turn the heat down to a very gentle simmer, cover the pot, and cook for about 15 minutes, or until the rice has absorbed almost all the liquid.
Next, add your mussels. Cover the pot again and cook for another 7-10 minutes or until the mussels have fully opened.
Take the pot off the stove, stir in the currants and add salt or lemon zest if needed to taste. Just before serving add the lemon juice and mint.
Adapted from Chris Taylor’s Twenty Dinners.