Rice With Mussels Midopilafo |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A sweet not to spicy meal, easy to cook, the kids love it. ( it may seem complicated, but it really isn't, give it a try and you will not regret. Ingredients:
2 c long grain rice. |
1 kg mussels without shell (frozen will do if you don't find them fresh) |
1 c small shrimps shell and tail of. |
1 big onion chopped. |
2 cloves garlic chopped. |
1 big tomato chopped. |
1 hot pepper chopped. |
1 sweet pepper chopped. |
3 tbs olive oil. |
1/2 c white whine (whine...no cooking whine) |
3 c water and 1 cube for chicken or fish broth, mussels give of liquid themselves. |
6 drops tabasco (optionnal). |
2 tbs dill chopped. |
3 tbs parsley chopped. |
1ts mint chopped. |
salt and pepper to taste. |
Directions:
1. Put mussels in a a colander and wash them under cold streaming water till the water becomes clear and drain.
2. Heat oil to medium and cook onion 5 min till soft add garlic , cook 5 min more, add tomato and peppers and cook another 5 min.
3. Boil water with cube.
4. Add rice and cook and stirr till glassy, add whine and cook stirr 5 min pan without lid.
5. Add broth, stirr herbs, shrimps and mussels in till well mixed.
6. Lower heat to low, cook lid closed, till liquid is absorbed, stirring regularly so that the food will not stick to the bottom of the pan, ( ca 15 min).
7. Taste with salt, pepper and tabasco.
8. Close heat and and let pan stay (but keep stirring),ca 5 min, serve with cold whine or beer and a mixed green salad.
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