- 300ml chicken stock
- olive oil
- 2 large leeks, peeled, cut into thin slices and washed very well
- 1 tsp. chopped garlic
- 50g stinging nettle leaves, chopped
- 120g Arborio rice
- 90ml dry white wine
- a generous handful of grated Parmesan cheese
- 800g fresh mussels in their shells, brushed, washed and drained
- 2 tbsp. chopped onion
- 1 sprig thyme
- olive oil
- 1 glass white wine
- 3 tbsp. dried, ground fynbos
First heat the stock in a pot to a simmer. In a second pot, heat a little olive oil and a little knob of butter and sweat the leeks without allowing them to colour. Add the garlic and nettle and sweat until fragrant. Add the rice, fry a little and then deglaze with the wine. Stir for a couple of minutes until the liquid thickens slightly.
Reduce the heat and start to add the hot chicken stock, a ladleful at a time. Stir occasionally and cook for 15 to 20 minutes, adding more stock when it gets a little stiff, until the risotto is almost cooked (the rice grains still look white in the centre and have a crunch to them). Now stir in up to 60g butter. Add the Parmesan, Stir, check the seasoning and consistency and add water if too thick.
Place a large pot (with fitted lid) on high heat and add a dash of olive oil. Add the onions, thyme and the mussels, toss a little and add the wine, place the lid on. Cook for 4 min on high heat.
Strain the mussels out into a colander – keep the mussel liqueur as it is precious! When cool, remove the mussels from their shells and place a large pan (with fitted lid) on high heat. Add 3T of dry fynbos dust or wood dust or even rooibos tea. Place the mussels on a small grid and into the pan. When the smoking begins, place the lid over and reduce the heat.
Allow to smoke for 5 minutes.
Recipe courtesy of Franck Dangereux from The Foodbarn.