Moules au Riz À la Basquaise

Cooking Instructions

Boil the rice for 7 minutes in plenty of water, without salt. Drain it, and hold the colander under the running cold tap until all starch is washed away.

Put it in an earthenware or other oven dish with the stock, the olive oil, the sausage cut into little cubes, the pepper, freed of all seeds and core, sliced into thin rounds, and a teaspoon of paprika pepper, which is the nearest we can get to the piment basquais -- it is not so very different. Bring to simmering point on top of the stove. Cover with a folded cloth, a lid, and put in a moderate oven, Gas No. 4, 350 deg. F. In 20 to 25 minutes the rice will have absorbed all the liquid and be beautifully cooked and well spiced. Turn on to a hot shallow dish, add the mussels which have been opened over a hot flame with just a little water, and left in their shells, and the prawns gently fried in a little oil. Garnish with quarters of lemon.

Wine Pairing(s)

Banfi Col di Sasso

Sophenia Cabernet Sauvignon

Il Poggio Sangiovese

Mouton-Cadet Rouge

B.R. Cohn 'Olive Hill' Cabernet Sauvignon

Tiziano Chianti

Il Cuore Cabernet Sauvignon

Cesari Amarone della Valpolicella Classico

Frank Family Cabernet Sauvignon

Bridgeview 'Blue Moon' Cabernet Sauvignon