2 Cups long grain, washed rice, rinsed
7 Cups mussel broth (add chicken or clam stock to make up volume as preparing mussels will not yield enough)
5 Lbs. mussels slowly steamed to retain plumpness
6 Cups coriander leaves, chopped (about two good bunches)
4 Cups sofrito
(Look up sofrito recipe by hitting link above)
Rinse mussels, remove any large beards, and ensure none are filled with mud. Place mussels and water (1/2 cup per pound) in large enough pan, cover and slowly bring to steam with moderate heat. The longer the mussels cook the smaller and tougher they become
Remove mussels from shells as soon as all shells in pan open, retain broth. Do not use mussels whose shells do not open with the other. Prepare sofrito (will take approximately 1 hour) (Steam mussels simultaneously or before).
Add Sofrito and heat until simmering, salt to taste.
Add mussel broth and bring to boil.
Add rice, reduce to simmer uncovered, stir regularly to make sure rice does not stick to bottom.
After 16 minutes taste the rice for texture. As soon as the rice is no longer crunchy stir in the mussels and coriander leaves
Turn off burner, cover for 4 minutes and serve.
Serve with lemons.
