Greek · Dinner
Rice Pilaf with Mussels and Herbs
Greek-style rice pilaf simmered in fish stock with steamed mussels, herbs, lemon and butter. The rice absorbs briny, herbaceous flavours while lemon brightens the finish. Served warm as a light main course.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
24.8gProtein
26.4gFat
68.3gCarbs
3.8gSugar
2.4gFiber
798mgSodium
98mgChol
10.1gSat Fat
540mgPotassium
95mgCalcium
4.6mgIron
16.2mcgVitamin B12
14mgVitamin C
shellfish
mediterranean
hidden-gems
Instructions
1
Prep
Scrub and debeard the mussels under cold running water, discarding any that stay open when tapped. Rinse the basmati rice in a sieve until the water runs clear.
2
Heat olive oil in a wide pan over medium heat and sweat the onion and garlic for 3 minutes until soft and translucent.
3
Add the white wine and mussels to the pan, cover, and steam over medium-high heat for 4 minutes until all shells open.
4
Remove the mussels with a slotted spoon, discarding any shut shells. Strain the mussel liquid into the pan, add fish stock and rice, bring to a boil, then simmer over low heat for 15 minutes.
5
Rest the rice covered for 5 minutes.
6
Shell most of the mussels, then fold the meat, butter, dill, parsley, lemon zest and lemon juice through the rice with a fork.
7
Plate
Spoon the pilaf onto a plate, arrange the reserved whole mussels on top, season with salt and pepper, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 10-12 mussels
- 1 cup190g basmati rice
- 2 cup480ml fish stock
- 4 tbsp60ml olive oil
- 4 tbsp56g butter
- 11 onion
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp lemon zest
- 2 tbsp30ml lemon juice
- 1/2 cup120ml dry white wine
- salt, to taste
- black pepper, to taste
