Mussel and rice pilaf

Ingredients 10
Servings 4


  • 24
    mussels, scrubbed clean and bearded
  • 2
    bay leaves
  • 1
    stalk celery, chopped
  • 2
  • 60
    olive or vegetable oil
  • parsley or dill, chopped
  • 2
    onions, chopped
  • 250
    long-grain rice, uncooked
  • 15
    tomato paste
  • salt and freshly ground black pepper to taste


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.

Read more on: fish/seafood

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