Mussel, mullet, shrimp and saffron risotto recipe
 A delicious dairy-free fish and seafood risotto with a pinch of saffron added for even more luxury. 1kg/2lb 4oz fresh mussels 1 shallot, chopped 1 bay leaf 125ml/4fl oz French vermouth2 tbsp olive oil1 onion, diced 1 garlic clove, finely chopped 200g/7oz arborio rice pinch saffron 1 litre/1¾ pint hot vegetable or fish stock 2 fillets red mullet, cut into 4 150g/5½oz brown shrimps1 tbsp fresh chives, chopped 1 tbsp fresh chervil, choppedpinch nutritional yeast flakes (optional)1 lemon, juice only 1kg/2lb 4oz fresh mussels 1 shallot, chopped 1 bay leaf 125ml/4fl oz French vermouth 2 tbsp olive oil 1 onion, diced 1 garlic clove, finely chopped 200g/7oz arborio rice pinch saffron 1 litre/1¾ pint hot vegetable or fish stock 2 fillets red mullet, cut into 4 150g/5½oz brown shrimps 1 tbsp fresh chives, chopped 1 tbsp fresh chervil, chopped pinch nutritional yeast flakes (optional) 1 lemon, juice only Method Start by cleaning the mussels – scrub and scrape them, removing the 'beards' by pinching them off (the beard is the clump of fibres that sprouts from the shell). You can also ask a fishmonger to do this for you. Discard any broken mussels and any that stay open when tapped.Put the shallot, bay and cleaned mussels into a very hot, dry pan. Pour in the vermouth and cover the pan, cooking until the mussels open. Discard any that do not open.Pick the meat from the shells. Strain and reserve the liquid and mussel meat separately.Heat the olive oil in another pan, add the onion and garlic and cook for 10 minutes, or until softened. Add the rice, saffron and then the reserved mussel liquor. Add a ladleful of the hot stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12–15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite.Add the mullet pieces, followed by the picked mussel meat and the brown shrimps. Cook until the mullet is opaque and shrimp is cooked through.Stir in the herbs, nutritional yeast flakes (if using) and lemon juice and serve at once. Start by cleaning the mussels – scrub and scrape them, removing the 'beards' by pinching them off (the beard is the clump of fibres that sprouts from the shell). You can also ask a fishmonger to do this for you. Discard any broken mussels and any that stay open when tapped. Start by cleaning the mussels – scrub and scrape them, removing the 'beards' by pinching them off (the beard is the clump of fibres that sprouts from the shell). You can also ask a fishmonger to do this for you. Discard any broken mussels and any that stay open when tapped. Put the shallot, bay and cleaned mussels into a very hot, dry pan. Pour in the vermouth and cover the pan, cooking until the mussels open. Discard any that do not open. Put the shallot, bay and cleaned mussels into a very hot, dry pan. Pour in the vermouth and cover the pan, cooking until the mussels open. Discard any that do not open. Pick the meat from the shells. Strain and reserve the liquid and mussel meat separately. Pick the meat from the shells. Strain and reserve the liquid and mussel meat separately. Heat the olive oil in another pan, add the onion and garlic and cook for 10 minutes, or until softened. Heat the olive oil in another pan, add the onion and garlic and cook for 10 minutes, or until softened. Add the rice, saffron and then the reserved mussel liquor. Add the rice, saffron and then the reserved mussel liquor. Add a ladleful of the hot stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12–15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite. Add a ladleful of the hot stock to the pan and return to a simmer, reducing the heat if the liquid starts to bubble too fiercely, to prevent the rice from cooking too quickly. When most of the stock has evaporated, add another ladleful. Cook the risotto in this way for 12–15 minutes, or until most of the stock has been absorbed by the rice and the rice is tender but has a slight bite. Add the mullet pieces, followed by the picked mussel meat and the brown shrimps. Cook until the mullet is opaque and shrimp is cooked through. Add the mullet pieces, followed by the picked mussel meat and the brown shrimps. Cook until the mullet is opaque and shrimp is cooked through. Stir in the herbs, nutritional yeast flakes (if using) and lemon juice and serve at once. Stir in the herbs, nutritional yeast flakes (if using) and lemon juice and serve at once.