* Photos are indicative.
Step by Step Instructions
- Step 1: Wash and clean the mussels by scrubbing the shells and removing the byssal threads from between the shells.
- Step 2: Heat the olive oil in a saucepan and first sauté the onion, then the spring onions, the leek and the garlic until they soften.
- Step 3: Add the mussels and pour in the wine and cover the saucepan with the lid. Remove the mussels as soon as they start to open.
- Step 4: Mix in the rice and water, stir well and cook the food on low heat until the rice is ready.
- Step 5: Finish off by adding the mussels, salt and pepper.
- Step 6: Serve the mussel pilaf hot in a deep platter.
Ingredient List
- 1kg shelled mussels - washed and cleaned
- 1 onion, finely chopped
- 1 clove of garlic
- 1 leek, finely chopped
- 1/2 bunch of fennel
- 200ml white wine
- 400ml water
- 100ml extra virgin olive oil
- 1 bunch of finely chopped spring onions
- salt
- ground black pepper
- 100g long grain white rice (nichaki)