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Place the mussels in a pan with 50ml/2fl oz of the wine. Cover tightly and cook over a high heat for a few minutes, shaking occasionally, until they have opened - discard any that do not. Strain through a sieve. Remove the meat from mussels and reserve. Place the stock in a pan and pour in the cooking liquor, leaving behind any grit - you should have 300ml/half pint in total. Bring to a gentle simmer. Heat two tablespoons of the oil and 25g/1oz of the butter in a saute pan. Add the onion, garlic, ginger and chilli and cook for about 5 minutes until softened but not browned. Stir in the rice and cook for a few minutes until nutty and perfumed. Add the remaining wine and allow to bubble away, stirring. Add a ladleful of the stock and cook gently, stirring, until absorbed. Continue to add stock in this way, adding the saffron mixture after about 10 minutes - the whole process takes 20-25 minutes until the rice is tender but al dente. Heat the remaining tablespoon of oil in a wok. Add the squid and prawns and stir-fry for 1-2 minutes, then add the tomatoes, herbs and reserved mussel meat, toss together and remove from the heat. About 2 minutes before the risotto is cooked fold in the shellfish mixture and then fold in the remaining butter, stirring until emulsified. Serve at once.
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|Serving Size: 1 Serving (660g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 2789 (100%)|
|Amt Per Serving||% DV|
|Total Fat 314.3g||419 %|
|Saturated Fat 194g||970 %|
|Monounsaturated Fat 86.2g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 806.2mg||248 %|
|Sodium 42.1mg||1 %|
|Potassium 100.2mg||3 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.6g|
|Protein 3.2g||5 %|
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Calories per serving: 2789
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