Pilafi Me Mythia (Mussel Pilaf)
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Pilafi Me Mythia (Mussel Pilaf)
  Pilaf    Greek    Seafood    Mussels  
Last updated 6/12/2012 12:55:59 AM. Recipe ID 18000. Report a problem with this recipe.
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      Title: Pilafi me mythia (mussel pilaf)
 Categories: Greek, Seafood, Main dish
      Yield: 6 servings
 
  1 1/2 kg Fresh mussels
           Water
           Salt
    1/4 c  Olive oil
    1/4 c  Butter
      1 lg Onion; finely choppped
    1/2 c  Dry white wine
           Freshly ground black pepper
      2 c  Short grain rice
    1/4 c  Chopped parsley
           Parsley sprigs, lemon wedges
 
  Serves: 6 Cooking time: 45 minutes
  
  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, 1 1/2 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: 1/2 cup tomato puree (not paste) may replace 1/2 cup water for a
  different flavour.
  
                   From: "The Complete Middle East Cookbook" by Tess
  Mallos.
                   ISBN: 186302 069 1
  
  Typed for you by Karen Mintzias
 




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Recipe ID 18000 (Apr 03, 2005)

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