Mussel pilaf is an exquisite dish starring an amazing seafood delicacy.
The aroma of iodine and the soft, “meaty” texture of mussels have countless passionate lovers, but also some sworn enemies. This recipe, however, is for the former.
Fresh mussels are at their best and at their largest size from May through August.
However, all year round we can find frozen mussels, either just the meat or with their shells.
Mussel pilaf is a very nice and tasty way to make use of fresh or frozen mussels.
The truth is that I have never dealt with cleaning fresh mussels.
Every time I have cooked mussels at home, they have always been frozen and always just the mussel meat.
I make mussel pilaf slightly red and I prefer basmati because it is fragrant and stays nicely separate.
If you like spicy food, even just slightly spicy, add one finely chopped hot horn pepper and some curry as well.
The combination is very interesting and goes very well with the mussels and the fragrant basmati.
In this particular recipe I also used a little butter together with the olive oil, because cow’s butter gives the pilaf a very nice texture.
But if you are fasting or do not want to use butter, you can absolutely sauté using only olive oil.
Ingredients for mussel pilaf for 4 people
- 600 g mussel meat, fresh or frozen
- 200 g basmati rice or rice for pilaf
- 2 large spring onions or 1 medium dry onion
- 1 Florina pepper (I also used half a hot horn pepper)
- dill for garnish
- 120 g canned tomatoes
- 30 g tomato paste
- 50 ml white wine
- 30 ml olive oil + 30 g butter (you can omit the butter and use only olive oil, 60 ml)
- salt, pepper, curry (half a teaspoon of each)
- 380 ml water (to be exact, 1 part rice to 2 parts water)
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METHOD
Finely chop the onions and peppers.
In a pan add the butter and olive oil, and once they are well heated add the onions and peppers.
Stir well until softened, about 5–6 minutes over medium heat.
Add the rice and stir well for 3–4 minutes until it turns glossy.
This process helps the pilaf stay fluffy during cooking and afterwards as well.
Add the salt, pepper and curry while sautéing the rice.
Deglaze with the wine.
Let it evaporate for 2–3 minutes.
Add the mussel meat as well. Stir well.
Add the tomato paste and the tomatoes.
Pour in the water.
Stir, lower the heat, cover the pan and let it cook. It will need about 12–14 minutes, depending on the rice.
When you check the dish and see that the rice is al dente, remove it from the heat, leave it covered for 4–5 minutes to absorb its liquids, and serve.
If we like, we can add chopped dill or parsley.
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