Instructions: Finely chop the onion.

Soak the saffron in 6 tbspn boiling water for 15 minutes.

Heat the all in a flameproof casserole add the onion and cook on the simmering plate for 4 to 5 minutes or until soft and golden.

Crush the garlic add to onion and cook for 30 seconds before adding the rice. Cook stirring for 1 to 2 minutes.

Pour on the stock then add the saffron and it soaking liquid.

Add the bay leaf season well with salt and black pepper and bring to boil.

Cover and cook on the grid shelf on the floor of the roasting ovenfor 15 to 20 minutes or until the rice is tender but still retains some bite.

Add the mussels (with their sauce) and the currants to the casserole cover and return to the ovenfor 10 minutes or until the mussels are hot.

Most supermarkets sell ready cooked mussels usually in a herb or wine based sauce. Fish stock cubes are readily available and can be used for the stock Saffron flavoured cubes are also available in some supermarkets. Brown and easy cook long grain rice takes about 20 minutes to cook plain long gram rice takes about 12 to 15 minutes.

Use packets of ready cooked mussels for this recipe if you wish but not those in jars as they often contain vinegar which would spoil the flavour of this dish.

Serves 4

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