Mussel and rice pilaf

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4 servings
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By Food24 November 03 2009
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Ingredients (10)

24.00 mussels — cleaned
2.00 bay leaves
1.00 celery stalks — chopped
2.00 ml black peppercorns
60.00 ml olive oil — or vegetable oil
fresh parsley — or dill, chopped
2.00 onion — chopped
250.00 ml rice — long-grain, uncooked
15.00 ml tomato paste
salt and freshly ground black pepper — to taste
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Method:

1. In a large saucepan, bring 500 ml water to the boil. Add the mussels, bay leaves, celery and peppercorns and boil until the mussels open (discard any that have not opened).
2. Strain the liquid through a cloth and reserve. Remove the mussels from the shells, retaining a few on the half shell for garnishing, and set aside.
3. Fry onion in olive oil until transparent. Measure strained liquid, tomato paste and enough water to make 500 ml and add to the rice. Bring to the boil, turn down the heat and simmer until all the liquid is absorbed and the rice cooked (if necessary add more boiling water).
4. Stir mussels, salt, pepper and parsley into the rice with a fork. Cover the saucepan with a thick cloth and then the lid, folding the cloth over it and stand away from the heat for 10 minutes. Garnish with mussels on the half shell, sprinkle with parsley or dill and serve.
5. If using cooked, frozen mussels, substitute fish stock or weak chicken stock for the mussel liquid.



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