Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, perfect midopilafo (mussels with rice). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Read customer reviews & Find best sellers. Add the tomato, the mussels and the herbs, finely chopped. Season with salt and pepper and continue cooking with a lid on until the rice absorbs all the liquids.
Perfect midopilafo (mussels with rice) is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Perfect midopilafo (mussels with rice) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have perfect midopilafo (mussels with rice) using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Perfect midopilafo (mussels with rice):
- Make ready 1 kg mussels
- Make ready 1/2 cup ouzo
- Make ready 2 onions
- Get 1 clove garlic
- Prepare 1 cup basmati rice
- Prepare 1 cup white wine
- Get 5 tbsp olive oil
- Take 1 cup finely chopped tomato
- Prepare 3 tbsp spearmint
- Take 4 tbsp dill
- Take 2 tbsp roasted pine nuts
- Get 1 spring onion
- Take salt and white pepper
Add the mussels, peeled and grated tomatoes, black pepper, bay leaf, salt and pour in the wine in a little bit. Heat the butter with a little oil and fry the leeks. Once stewed, add the grated tomato and mussels. Sauté for a few minutes and add the rice.
Instructions to make Perfect midopilafo (mussels with rice):
- Place the mussels in a large pot together with the ouzo and half the wine and boil with the lid on for a few minutes. Strain them and set the stock aside.
- Using a deep frying pan heat the olive oil and sauté the onions, finely chopped. When they are tender add the garlic, finely chopped and finally the rice. Stir for a while until it becomes translucent.
- Strain the stock from the mussels in a cup. It should be about 2/3 of the cup. Add the stock to the rice with the rest of the wine and add as much water as is needed for the ratio of water to rice to be two to one.
- Boil the rice for 12 minutes over medium heat, with the lid on.
- Add the tomato, the mussels and the herbs, finely chopped. Season with salt and pepper and continue cooking with a lid on until the rice absorbs all the liquids.
- Serve garnished with the pine nuts (if you like you can roast them) and the spring onion cut into round slices.
As my Nonna (Grandma) accurately says, rice with mussels and potatoes is a simple but rich plate that can be served as a main course. STEPS: Wash the rice in cold running water. Warm the butter and olive oil in a large shallow pan with a lid. Wash the shell, remove the beard, rinse thoroughly and drain. Sauté onions with rise and mussels and throw away any shells that resist opening.
So that is going to wrap this up for this exceptional food perfect midopilafo (mussels with rice) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
