Mussels and Saffron Pilaf |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Similar to Paella, but this is made with only mussels. Ingredients:
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 |
Directions:
1. In a large skillet, heat the oil, over medium heat; add onions and cook until softened, about 2 minutes.
2. Stir in garlic and season with salt and pepper.
3. Add orzo pasta, increase heat slightly, then brown pasta, about 3 to 5 minutes.
4. Stir in rice, turmeric, and saffron.
5. Add wine and chicken stock, cover skillet, bring to a boil, lower heat and simmer until rice is al dente, about 10 minutes.
6. Stir in mussels, peas, and tomatoes; cover and cook until shells open, about 8 to 10 minutes (discard any shells that do not open).
7. Serve in shallow bowls, garnished with fresh parsley.
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