Recipe ingredients and directions:

Serves 4.

Preparation time: 15 minutes
Cooking time: 30 minutes
Wine: S�millon from Mendoza

a small onion finely chopped
3 tablespoons oil
a pinch of saffron
one liter fish stock
3 tablespoons rice
one tablespoon finely chopped parsley
16 mussels
salt and pepper


Fry the onion in a pan until brown, add the boiling stock and the saffron; let it simmer
for a few minutes.
Add the rice and let it simmer for ten minutes, until it becomes tender.
Ponerle entonces el arroz lavado, sobre este las arvejas, choclo y tapar, hacer hervir
despacio durante 10 minutos. Incorporarle entonces los duraznos cortados por la mitad,
tapar y hacer hervir 10 minutos m�s. Llevar a la mesa en la misma cazuela

Wash the sand from the mussels, remove them from their shells and chop them up.
Add to the soup and finish cooking the rice, keeping the pan covered.
Add salt and pepper. It can be served in bowls, cups or soup-plates, with a generous sprinkling
of chopped parsley.

Category: Argentinian Recipes