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Pilafi Me Mythia (Mussel Pilaf)

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Recipe

 
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ kg mussels
fresh
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1 x water
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1 x salt
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¼ cup olive oil
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¼ cup butter
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1 large onions
finely choppped
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½ cup white wine
dry
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1 x black pepper
freshly ground
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2 cups rice
short grain
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¼ cup parsley leaves
chopped
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1 x parsley sprigs
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1 x lemon
wedges
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Ingredients

Amount Measure Ingredient Features
1.5 kg mussels
fresh
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1 x water
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1 x salt
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59 ml olive oil
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59 ml butter
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1 large onions
finely choppped
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118 ml white wine
dry
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1 x black pepper
freshly ground
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473 ml rice
short grain
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59 ml parsley leaves
chopped
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1 x parsley sprigs
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1 x lemon
wedges
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Directions

Scrub mussels with a stiff brush, scraping shells with a knife blade to clean them thoroughly.

Tug beard towards pointed end to remove.

Place in a bowl of lukewarm salted water until mussels open.

If any are open to begin with, tap shell - if mussel does not close, then discard it.

While mussels are open, run lukewarm water into the bowl so that any sand can be expelled from the mussels.

Drain.

Heat oil and butter in a deep pan and add onion.

Fry gently until transparent.

Add mussels, cover pan and cook for 5 minutes until shells open.

If any do not open, then discard them. Add 3 cups cold water, wine, 1½ teaspoons salt and pepper to taste. Cover pan and bring to a slow simmer. Simmer gently for 10 minutes, then remove mussels with a slotted spoon. Wash rice until water runs clear, then add to liquid in pan with the parsley. Bring to the boil, stirring occasionally. Reduce heat, cover pan tightly and cook over low heat for 15 minutes. While rice is cooking scoop mussels from shells and reserve. Keep 6 mussels in the shell for garnish. Put shelled mussels on top of rice. Place two paper towels over rim of pan and fit lid on firmly. Leave on low heat for further 5 minutes, then remove pan to side of stove and leave for 10 minutes. Blend mussels through rice with a fork and pile pilafi in a dish. Garnish with reserved mussels, parsley sprigs and lemon wedges. Note: ½ cup tomato purée (not paste) may replace ½ cup water for a different flavour.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 41939% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 139mg 6%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 5%
Sugars g
Protein 20g
Vitamin A 10% Vitamin C 13%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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