Chicken action 500ml / 18fl oz
500g / 1lb 2oz mussels rubbed and debearded
30g / 1oz fresh chopped end
Wash the rice in cold running water.

Heat the butter and oil in a large and clear hunt with a lid. Add the orzo and cook for 1 minute, until it begins to brown. Add the washed rice and cook for 2 minutes, stirring always.

Clear over chicken stock, boil and let cook for 10 to 15 minutes, or until tender, but still with a small bite.

Discard any mussel with a broken shell and anyone who refuses to close when it hits. Spread the mussels over the rice, place the lid in the pot and cook for another 4 to 5 minutes.

Check that the mussels have opened. Discard any mussels that remain closed.

Fold the endro in the rice and the mussels before serving.