Mussels With Rice Pilaf Recipes

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MUSSELS AND SAFFRON PILAF



Mussels and Saffron Pilaf image

Make and share this Mussels and Saffron Pilaf recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
salt & freshly ground black pepper
1/2 cup orzo pasta
1 1/2 cups rice
1 teaspoon ground turmeric
2 pinches saffron threads
1/2 cup dry white wine
2 cups chicken stock or 2 cups chicken broth
2 lbs mussels, scrubbed and debearded
1 cup peas, thawed if frozen
1/3 cup grape tomatoes, quartered
1/3 cup fresh parsley, chopped

Steps:

  • In a large skillet, heat the oil, over medium heat; add onions and cook until softened, about 2 minutes.
  • Stir in garlic and season with salt and pepper.
  • Add orzo pasta, increase heat slightly, then brown pasta, about 3 to 5 minutes.
  • Stir in rice, turmeric, and saffron.
  • Add wine and chicken stock, cover skillet, bring to a boil, lower heat and simmer until rice is al dente, about 10 minutes.
  • Stir in mussels, peas, and tomatoes; cover and cook until shells open, about 8 to 10 minutes (discard any shells that do not open).
  • Serve in shallow bowls, garnished with fresh parsley.

Nutrition Facts : Calories 717.8, Fat 14.3, SaturatedFat 2.5, Cholesterol 67.3, Sodium 831.7, Carbohydrate 97.9, Fiber 4.7, Sugar 6.2, Protein 40.5

MUSSELS WITH RICE PILAF



Mussels with Rice Pilaf image

Provided by Marian Burros

Categories     dinner, project, main course

Time 45m

Yield 3 servings

Number Of Ingredients 9

3 or 4 dozen mussels
1 cup dry white wine
2 teaspoons tomato paste
1 pound chopped onions
2 tablespoons olive oil
1 1/2 cups long-grain rice
1/4 cup pine nuts
4 tablespoons dried currants (raisins can be substituted)
1/4 cup chopped parsley

Steps:

  • If mussels are not clean, scrub them with brush and rinse in several changes of water. Debeard. Discard any mussels that are open if the shells will not close.
  • Cook mussels in the wine in a non-aluminum pot for about 5 minutes, until they open. Discard any mussels that do not open. Strain mussel broth. Set aside mussels and keep warm.
  • Whisk the tomato paste into the mussel broth and add enough water to make 3 cups of liquid.
  • Meanwhile, saute onions in hot olive oil until onions are soft, in a pan large enough to hold all of the ingredients.
  • Add the rice and reserved liquid and bring to a boil. Cover, reduce heat and simmer for about 20 minutes, until rice is tender. About 5 minutes before the rice is finished, add the pine nuts and currants.
  • About one minute before the rice is finished, arrange mussels on top of rice. Sprinkle on parsley.
  • To serve, arrange mussels on top of rice.

Nutrition Facts : @context http, Calories 835, UnsaturatedFat 16 grams, Carbohydrate 109 grams, Fat 22 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 650 milligrams, Sugar 16 grams

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