1. Place the cleaned mussels in a pan with chives, a handful of peppercorns and a little extra virgin olive oil.
2. Cover the pan and cook until the mussels have opened.
3. Drain and shell the mussels. Filter and keep the cooking liquid.
4. Shell the prawns and prepare a fumet with the shells, adding vegetable granular seasoning.
5. Toast the rice in a high sided pan. Add the hot fumet gradually and continue cooking.
6. Halfway through cooking add the shelled mussels and the artichoke sauce.
7. Cream the risotto with a drizzle of extra virgin olive oil. Add the filtered liquid obtained from the mussels and the chopped chives.
8. Garnish with tartare of Mazara red prawns.