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1 small onion, finely chopped
3 tablespoons oil
a pinch of saffron
1 liter (about 1 quart) fish stock
3 tablespoons rice
1 tablespoon parsley, finely chopped
16 mussels, washed, chopped
salt and pepper

Preparation time: 15 minutes Cooking time: 30 minutes Wine: Sémillon from Mendoza

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.

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.

Season with salt and pepper.

It can be served in bowls, cups or soup-plates, with a generous sprinkling of chopped parsley.

Submitted by: Ruben
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