2 kilo of mussels
8 sea snails
1 red bell pepper
lots of garlic
1 bottle of cheap white wine
salt, pepper and oregano
First cook the mussels by boiling a cup of water, a cup of wine and splash of saffron oil and steaming for about 15 minutes. Let cool. To cook the sea snails do the same but add a clove or two of garlic.
Remove the mussels and sea snails from their shells and place in a large pan of butter and garlic on low heat. Boil water and add a bouillon and wine. *Follow the quantity ratio on the package. Add the rice to the pan with the seafood, toast the rice (two minutes) and then slowly mix in the boiling bouillon water. Let simmer.
In a separate pan add all the veggies with oregano, olive oil, garlic, onion and saffron oil. Sauté. Once the rice is nice and fluffy, mix everything together and top with fresh parsley.
We all tried this and survived, even enjoyed it. Bon appetit!