Materials || 4 portions

For the mussels
600 gr. mussels
2 chives onions
half kg. garlic Piltsis
1 tbsp. thyme, fresh
2 tbsp. olive oil
60 gr. white wine

For Risotto
A Piltsis Risotto with porcini jar 
4 tbsp. olive oil
80 gr. white wine
500 gr. water
80 gr. parmesan, grated/ the sleepy grated kaseri 
10 gr. chives, chopped
lime zest, of 1 lime
lime juice, from 1 lime
salt
pepper

To serve

pepper
coriander leaves
lime slices

Implementation

Put the mussels in a large bowl of water and rub them with a kitchen wire to remove the outer sand.
We pull their mustache from the opposite side of the union.
Place a large saucepan over medium heat and pour the olive oil.
Chop the onions, garlic and thyme, and toss them.
Sauté for 2-3 minutes until caramelized and add the mussels and wine.
Close the pot with its lid and simmer for 3-4 minutes until all the
mussels. (If some do not open to cooking then we throw them away.)
Remove the pan from the heat and set aside for 10 minutes.
Drain the broth from the mussels and keep it aside until we need it.
Remove the flesh from half of the mussels, set aside and throw the shells.

Chop the onion, garlic, and celery. Place a large saucepan over medium heat and pour the olive oil and the Pilttsis Risotto with porcini.
Stir with a wooden spoon and sauté for 2-3 minutes.

Remove with white wine and allow its alcohol to evaporate completely.

Add the saffron and broth that boiled the mussels, mix with the spoon and allow to simmer until the moisture is evaporated.