Pilaf with Mussels
by Editorial Staff
The original and delicious pilaf with mussels will appeal to lovers of seafood and Mediterranean cuisine!
Servings: 3
Cook: 40 mins
Ingredients
- Mussels – 250 g
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Rice – 1 glass
- Water – 2 glasses
- Fresh parsley – 0.5 bunch
- Sunflower oil (for frying) – 60 ml
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare the required ingredients. For cooking pilaf with mussels, I recommend using basmati rice – the pilaf will turn out to be crumbly and doubly fragrant.
- Peel the onions and carrots. Cut the carrots into strips and cut the onions into half rings.
- Heat sunflower oil in a cauldron or stewpan, send onions and carrots there. Fry, stirring occasionally until the carrots are soft and the onions are transparent.
- Add mussels, season with salt, and fry together with onions and carrots for 5 minutes over low heat.
- Add washed rice, fry everything together for another 3 minutes.
- Season with salt, add black pepper, and fresh chopped parsley.
- Pour in two cups of boiling water, bring the liquid to a boil.
- Cover the dishes with a lid and cook pilaf over low heat for 20 minutes.
- Serve hot pilaf with mussels.
Enjoy your meal!
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