List of Ingredients
- 18 OZ. of mussels
- 2/3 CUP of black rice
- 2/3 CUP of leeks
- 2/3 CUP of fresh cream
- 2/3 CUP of White wine
- 2 TBSP. of Butter
- 2 TBSP. of Flour
- Thyme
- Dried cilantro
- Dried turmeric
- Dried ginger
- Extravirgin olive oil
Method
To make spiced velouté with black rice and mussels, first cook the rice in unsalted boiling water: depending on the type of rice, this may take between 18 and 40 minutes. Clean and slice the leek, then cook until soft in a large pot with 2 tbsp oil and a sprig of thyme for 2-3 minutes. Increase the heat and add the scrubbed mussels to the pot, along with the white wine, and 3/4 cup water, and simmer for 10 minutes. In a bowl, knead together the flour and butter to form a soft dough.
Remove the pot from the heat, then transfer the mussels to a bowl, reserving the cooking water, and discard any shells that are empty or that have not opened. Transfer the mussel water to a blender with a pinch of turmeric and blend to produce a yellow-tinted sauce. Transfer to a pot, add the cream, and bring to the boil, then whisk in the flour and butter mixture to produce a smooth, thick velouté.
Drain the rice and toast in a dry frying pan for a few minutes over a high heat with a small pinch of ginger and coriander. Divide the velouté between the plates with the toasted rice and the mussels. Serve immediately.