Pilafi me mythia

Pilafi me mythia

Mussel pilaff

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg fresh mussels
60ml olive oil
60g butter
1 large onion, finely chopped
125ml dry white wine
1 1/2 teaspoons salt
freshly ground black pepper, to season
440g short-grain white rice
3 tablespoons flat-leaf parsley, chopped, plus extra to garnish
lemon wedges, to serve

Method

  1. Scrub the mussels with a stiff brush, scraping the shells with a knife blade to clean them thoroughly. Tug the beard towards the pointed end to remove.
  2. Place the mussels in a bowl of lukewarm salted water until they open. If any are open to begin with, tap the shell — if the mussel does not close, discard it. While the mussels are open, run lukewarm water into the bowl so that any sand can be expelled from the mussels. Drain.
  3. Heat the oil and butter in a deep saucepan and gently fry the onion until translucent. Add the mussels, then cover and cook for 5 minutes, or until the shells open. If any do not open, discard them.
  4. Pour in 750 ml cold water. Add the wine and salt and season with pepper. Cover and bring to a slow simmer. Leave to simmer gently for 10 minutes, then remove the mussels with a slotted spoon.
  5. Wash the rice until the water runs clear, then add to the liquid in the pan with the parsley. Bring to the boil, stirring occasionally. Reduce the heat, cover the pan tightly and cook over low heat for 15 minutes.
  6. While the rice is cooking, scoop most of the mussels from their shells and reserve. Keep six mussels in their shells to decorate the finished dish.
  7. Put the shelled mussels on top of the rice. Place two paper towels over the rim of the pan and fit the lid on firmly. Leave over low heat for a further 5 minutes, then remove the pan to the side of the stove and leave to sit for 10 minutes.
  8. Mix the mussels through the rice with a fork. Pile the pilafi into a dish. Serve garnish with the reserved mussels, some more parsley and lemon wedges.

Note

  • For a different flavour, replace 125 ml of the cooking water with 125 ml tomato passata.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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