|Large mussels||3 Dozen|
|Dry white wine||1 Cup (16 tbs)|
|Olive oil/Salad oil||1|
|Red pepper||1 Medium , cut into 1/2 inch strips|
|Onion||1 Large , diced|
|Garlic cloves||1 Small , minced|
|Regular long||grain rice|
|Crushed saffron threads||1/4 Teaspoon|
|Clam juice||8 Ounce (1 Bottle)|
1. With stiff brush, scrub mussels with running cold water to remove any sand; remove beards.
2. In 8-quart Dutch oven over high heat, heat wine, basil, and parsley to boiling. Add mussels; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until mussels open, about 5 minutes. With slotted spoon, remove mussels to bowl. Discard shell from each mussel. Rinse mussels in cooking broth in Dutch oven to remove any sand; set mussels aside.
3. Let cooking broth in Dutch oven stand a few minutes until sand settles at bottom; carefully spoon off 3/4 cup clear broth and reserve to use in recipe later.
4. In 10-inch skillet over medium heat, in 1 tablespoon hot olive oil, cook red pepper strips until tender-crisp. Remove to bowl with mussels.
5. In same skillet over medium heat, in 2 tablespoons hot olive oil, cook onion and garlic until tender, stirring occasionally. Add rice, salt, and saffron; cook until rice is golden, stirring constantly. Add clam juice and reserved mussel broth; heat to boiling. Reduce heat to low; cover and simmer until rice is tender and all liquid is absorbed, about 20 minutes.
6. Stir mussels and red pepper into rice mixture. Cover and cook until mussels are heated through.