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1
Scrub the mussels and rinse in cool water, discarding any with broken or possibly open shells.
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2
Place in a large saucepan with the wine or possibly water and cook over a high heat for 3-4 min, shaking the pan occasionally, till the mussels open.
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3
Tip into a colander over a bowl to collect the cooking liquid.
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4
Throw away any mussels which remain closed.
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5
Put the saffron in a small bowl and pour over 2-3tbsp of the warm stock.
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6
Leave to infuse for 20 min.
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7
Heat the oil in a large frying pan and fry the butterfish for 5 min.
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8
Remove with a slotted spoon and set aside.
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9
Add in the onion, garlic and pimento strips to the pan and fry for 10 min over a high heat.
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10
Add in the tomatoes and fry for 5 min or possibly till quite thick.
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11
Add in the rice and stir till it's coated with the onion mix.
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12
Return the butterfish to the pan, then pour in the fish stock, the strained mussel cooking liquid, the saffron and seasoning.
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13
Cook briskly for a few min then lower the heat and cook for 15-20 min without stirring, till the rice and fish are tender.
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14
Remove most of the mussels from their shells, leaving a few in the shells.
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15
Add in the shelled mussels and peas to the rice.
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16
Stir and add in more stock if necessary.
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17
Turn off the heat, cover with a tea towel and leave to stand for 3-4 min.
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18
Serve at once, garnished with the reserved mussels in shells, lemon wedges and parsley.
