Thoroughly scrub the shells of the shellfish with a hard brush and let them flush for 2 hours in salted water. Pass under running water and drain. Clean the mussels well and cook them in a pan with the clams, the wild garlic seasoning and a drop of water. Let the shells open. Filter the remaining liquid and save it.
Blend with a hand blender the "Pistacchio Verde di Bronte PDO" green pistachio sauce with 25g of hot water and set aside.
Season the previously prepared Delicate Stock with the shellfish cooking water.
Toast the Reperso rice in a hot pan without oil then cook it with the Delicate Stock.
At the end of cooking, turn off the heat and let it rest for 2 minutes. Cream together with the previously diluted "Pistacchio Verde di Bronte PDO" green pistachio sauce and a drop of "Fini Gran Selezione" extra virgin olive oil.
Decorate with pistachio nuts powdered in a mortar, shelled mussels and clams, rehydrated algae, edible flowers and red chilli pepper strips. Serve.