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1
Melt two tablespoons of the butter in a saucepan and add onehalf cup of the onion.
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2
Cook, stirring, until the onion is wilted.
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3
Add the rice, water and salt, and stir.
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4
Bring to the boil.
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5
Cover closely and simmer 17 minutes.
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6
Meanwhile, put the mussels in a small kettle and add the remaining onions, wine and parsley.
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7
Cover closely and bring to the boil.
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8
Let cook two minutes, shaking the kettle, until the mussels open.
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9
Drain and reserve the cooking liquid.
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10
There should be about one and one-half cups.
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11
Let the mussels cool.
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12
Pour the reserved mussel liquid into a saucepan, and add the shrimp and scallops.
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13
Bring to the boil and let simmer, stirring, about one minute.
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14
Remove the shrimp and scallops with a slotted spoon and strain the liquid.
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15
There should be about one and three-quarter cups.
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16
Set the seafood aside.
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17
When the mussels are cool enough to handle, remove the meat and discard the shells.
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18
There should be about one and one-half cups.
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19
Melt two tablespoons of butter in a saucepan and add the shallots.
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20
Cook until the shallots are wilted.
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21
Add the flour and stir, using a wire whisk.
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22
When blended, add the reserved one and one-half cups of cooking liquid, stirring rapidly with the wire whisk.
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23
Add one-half cup of heavy cream and bring to the boil.
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24
Spoon the remaining two tablespoons of heavy cream into a small skillet and add the seafood mixture.
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25
Stir just to heat through.
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26
Cook just to rid the food of excess liquid.
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27
Add half a cup of the sauce to the seafood and stir to blend.
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28
Add half of the chives and stir.
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29
Butter a six-cup mold with one teaspoon of butter.
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30
Spoon about three-quarters of the rice into the mold.
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31
Make a hollow in the center of the rice while building up the rice around the inside of the mold, pressing firmly to make it adhere.
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32
Spoon the seafood, plus one-half cup of sauce, into the center of the rice.
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33
Cover with as much of the remaining rice as possible.
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34
Press down firmly on the rice to make it adhere.
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35
Carefully unmold the rice mold onto a round platter.
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36
To the sauce in the saucepan, swirl in the remaining one tablespoon of butter and the remaining chives.
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37
Bring to the simmer.
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38
Spoon a small amount of the sauce around the rice mold.
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39
Serve with the remaining hot sauce.
