1 tbsp olive oil
1 garlic clove, peeled, finely chopped
½ tsp turmeric
½ tsp paprika
1 tbsp tomato purée
100ml/3½fl oz white wine
200ml/7fl oz fish stock
100g/3½oz long-grain rice
200g/7oz mussels, cleaned, de-bearded (discard any mussels that don't close tightly when firmly tapped)
Heat the oil in a lidded pan over a medium heat, add the chopped garlic and fry for one minute. Stir in the turmeric, paprika and tomato purée.
Stir in the white wine, bring to the boil and continue to boil for one minute. Add the rice and stock, stir well, cover with a lid and cook for five minutes (adding more stock if necessary).
Place the mussels on top of the rice, re-cover with the lid and cook for a further 8-10 minutes, or until the rice is tender and the mussels have opened. (Discarding any mussels that have bot opened during cooking.)
To serve, spoon the rice and mussels onto a serving plate.
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