Ingredients:

2 lbs fresh mussels
1/2 cup white wine
2 garlic cloves, minced
10 oz packet of risotto
2 Tbsp chopped fresh cilantro
2 Tbsp Urban Accents Parisian Melange
2 Tbsp heavy cream
Salt and pepper

Directions:

Scrub the mussels, discarding any that do not close when tapped. In a large skillet, add the white wine, garlic, and mussels. Cover and cook over medium-high heat until the mussels open, approximately 4-5 minutes.  Discard any that have not opened.  Drain mussels, reserving the liquid.  Shell the majority of the mussels, leaving a few in their shell to garnish.  Using a fine sieve, strain the mussel liquid and set aside.

Follow the directions on the risotto packet, but use the mussel liquid in place of water (if more is needed, finish with water).  When the risotto is almost cooked, add the mussels, cilantro and Parisian Melange. Cover and resume cooking.  Once risotto is tender, stir in cream and salt and pepper to taste. Garnish with reserved shelled mussels and serve hot.