Mussels with rice and dill

Mussels with rice and dill

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

Kosta’s mother would often make this dish for lunch. Our boys loved it when they were young as it’s best eaten with the fingers, using the mussel shells to scoop up the rice. I have seen Turkish recipes that include currants and pine nuts, but I think it’s great with just the flavours of the mussels and dill.

Ingredients

Quantity Ingredient
500ml Fish stock
800g mussels, scrubbed clean and beards removed
125ml white wine
2 tablespoons extra virgin olive oil
10 spring onions, finely chopped
1 garlic clove, finely chopped
320g medium grain white rice, well rinsed under cold running water
125ml mussel cooking liquid, reserved
1/2 cup dill, chopped
freshly ground black pepper

Method

  1. Heat the stock in a saucepan until it reaches boiling point.
  2. Put the mussels and wine into a large saucepan with a tight-fitting lid. Cook over a low–medium heat, shaking the pan gently from time to time. Check after 4 minutes and discard any mussels that haven’t opened. Tip into a colander and reserve the cooking liquid. Strain this liquid through a clean muslin cloth to remove any sand or grit. Set the mussels aside.
  3. Rinse out the saucepan and add the oil. Heat gently and sauté the spring onions and garlic until they start to soften. Add the rice and stir well. Pour on the boiling stock and the reserved mussel cooking liquid and lower the heat to gentle simmer. Cover the saucepan and cook for about 10 minutes until nearly all the liquid has been absorbed by the rice. Scatter in the dill and season with pepper. Do not add any salt as the mussel liquid will be quite salty.
  4. Add the mussels, shells and all, to the saucepan. Use a large kitchen spoon to stir everything around, so that the rice goes right into the mussel shells. Cook for another 2–3 minutes. Ladle into deep bowls and serve.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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