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Cut the bell peppers into 4 pieces, press them flat, and broil them until black.
Put them in a Ziploc bag, stand for 5 minutes, then remove and scrape off skin. Chop and set aside.
Combine the shallots, wine, thyme, bay leaf, and thyme in a pot, bring to a boil Add mussels, and cook 4 minutes.
Add shrimp and cook four more minutes. Remove the shellfish from the pot and cool.
Pour any liquid in the bowl with the fish back into the cooking pot.
Remove the mussels from the shells, reserving three per person on the half shell for garnish.
Strain the cooking liquid back in to the pot. Add the saffron and clam juice and simmer for 5 minutes. Transfer the liquid to a measuring cup and add enough chicken broth to make 3 cups.
Heat the oil in a skillet and add the garlic and onion. Sauté until soft. Add the drained tomatoes, salt, and pepper. Stir in the reserved broth and the rice.
Bring to a boil, turn the heat to low and simmer for 30 to 40 minutes or until the rice is tender.
Add the reserved shellfish and heat through.
Add parsley and garnish with the mussels on the half shell and lemon wedges.
(Serves 4)
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