Recipe: Mussel Pilau
Yield: 4 servings
1 1/4 kg Mussels; (3lb)
450 ml Water; ( 3/4)
1 sm Onion; chopped 2 tb Olive oil
-----------------FOR THE PILAU----------------------
250 g Basmati or long grain rice;
-- soaked for 30 -- minutes (8oz) 6 tb Olive oil 1 Medium-sized onion; finely -- sliced 2 Cloves garlic; crushed (2 to -- 3) 1 Fresh green chilli; or a -- dried red one, -- de-seeded and -- chopped 300 ml Mussel stock; strained ( 1/2 -- pint) 2 Pinches saffron; soaked in -- three -- tablespoons of hot -- mussel liquid for -- 10 mins Salt and freshly ground -- black pepper A sprig of fresh dill; to -- garnish
Scrape the mussels, removing any barnacles and the beards.
Place them in a sink full of water, let the grit sink and lift them out by hand; repeat this several times until the water appears clear.
Bring the 450ml (3/4pint) water, chopped onion and oil to the boil in a large saucepan.
Add the mussels, cover and cook briskly for 2-3 minutes until the shells open, shaking the pan occasionally.
Take the mussels out with a slotted spoon and let the liquid in the saucepan settle for 5 minutes, in case of grit, before you strain and measure it.
In the meantime, discard any unopened mussels, and take the rest out of their shells, apart from a dozen or so for decoration.
Drain the rice. Bring to the boil about 900ml (1 1/2pints) water with a little salt in a pan, add the drained rice and cook briskly for 4 minutes; the rice should still be hard.
Strain rice immediately, rinse with cold water, and reserve.
Heat the oil and brown the onion in a large frying pan; add the garlic and chilli and saute together for 1 minute.
Add the measured mussel stock, the saffron liquid, seasoning and all the mussels. Bring to the boil then add the rice.
Reduce heat and cook gently for 5-7 minutes, stirring occasionally, until all the liquid is absorbed and the rice is cooked.
Garnish with a sprig of dill.
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