Vincent Price Vegetable Rice & Shellfish - Pilaf a La Valenc

• butter↗1⁄2 cup
• diced peeled eggplant1 cup
• small zucchini or 1 small summer squash, diced1
• large mushrooms, sliced↗2
• clove garlic, minced↗1 clove
• ripe tomatoes, peeled, seeded, and chopped↗1
• minced pimientos (or 7 oz minced roasted red bell pepper)7 ounces
• salt↗1 teaspoon
• pepper↗1⁄2 teaspoon
• uncooked rice1 cup
• chicken broth↗1 3⁄4 cups
• mussels (or clams or oysters or scallops)↗12
• water↗1⁄2 cup

Step-by-step instructions

1. 1

   In a saucepan, melt the butter.

2. 2

   Add the eggplant, zucchini, mushrooms, garlic, pimientos (or roasted red pepper), salt, and pepper and cook over medium heat, stirring occasionally, for 10 minutes.

3. 3

   Stir in the rice, then add the broth and bring mixture to a boil.

4. 4

   Reduce temperature to low, cover tightly, and cook for 30 minutes.

5. 5

   While the vegetable stewed rice is cooking, scrub the shellfish (mussels, clams, oysters, or scallops) thoroughly under running water.

6. 6

   Put the shellfish into a pan with the water, cover, and cook on high for 5 minutes until shells open; set aside and keep warm.

7. 7

   To serve, pour the cooked vegetable rice onto a warm serving platter and top with the cooked shellfish in their shells - traditionally served with Brochette des Corsaires (Assorted Seafood on Skewers) and Scupions a la Nicoise (Squid with Tomato and Anchovies).

8. 8

   Note: original recipe called for pimientos and mussels specifically.