Clean the mussels and put them
to cook with 2 pints of water and
the white wine, a chopped clove of
garlic and shallot, and ground
black pepper. When they are open,
strain the stock into a basin and
leave it while you shell the mussels,
and the prawns. Now strain the
stock through a muslin, and put it
into a pan to heat up. In a heavy
pan heat a little olive oil, enough
to cover the bottom of the pan, and
in it sauté a chopped shallot or
onion; add the uncooked rice and
stir it round in the oil until it is
shiny all over, taking care not to
let it stick to the pan; now add a
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