pilaf with mussels It is generally accepted that the birthplace of pilau isMiddle Asia. Undoubtedly, this food, if you consider its classic recipe, is masterfully mastered in Uzbekistan, Kazakhstan and neighboring countries. But almost every kitchen of any European state can boast at least one dish, which includes rice, meat and vegetables. So, you can not fail to mention the famous Spanish paella, Italian risotto or Creole jambalaya. And this is only a tiny part of what can be called plov, because the word itself, which often sounds the same in many languages, means "boiled rice". Typically, the classic recipe provides for the connection in a dish of two parts. One of them is prepared from cereals, and the second, known to us as zirvak or gara, is made from meat, vegetables and spices. But cooks and cooks of all nationalities are very fond of various experiments, so now we are pleased to eat and lean pilaf, and fish, and seafood. Those of you who have had the fortune to visit Turkey or Greece have certainly tasted the delicious dish of rice and mussels served in most of the local restaurants and cafes. But it can easily be prepared at home, good, the range of supermarkets does not limit us in choosing the right ingredients. pilaf from mussels

Pilaf from mussels in shells with pine nuts

This recipe can not be called the easiest, but itworth the time and effort. The taste that will give you such a pilaf with mussels, worthy of attention even the most spoiled gourmet. The rice is gentle, friable, delicate and very rich due to the large number of ingredients used. In their composition, there are no common onions and carrots, but this can not be called a flaw, because they are successfully replaced by other components. And mussels are simply magical! Ingredients:

  • mussels in shells - 1 kg
  • white dry wine - 300 ml
  • white long grain rice - 700 g
  • green onion - 6 stems
  • garlic - 3 cloves
  • sweet pepper - 1 piece
  • green pepper sweet - 1/2 pieces
  • pine nuts - 50 g
  • raisins light - 80 g
  • olive oil - 75 g
  • dill - 10 branches
  • salt, pepper black ground - to taste
  • water

Preparation: Start with mussels. They require the most thorough cleaning, because they will prepare together with the sinks. So, rinse the mussels with a brush under running water, removing all the sand from the surface. Then with a knife, cut out the part called the beard. Cracked and broken shells are thrown away immediately. Those mussels that have a noticeable gap between the flaps are best checked. If you try to open a clam close them, then the seafood is fresh. Otherwise, it is better to get rid of it. Take a saucepan with a thick bottom, pour into it 3 tablespoons of water and put on a strong fire. Fill the mussels and pour them into 100 ml of white dry wine. Cover the pan with a lid and cook seafood for a couple of minutes. To make the process of cooking occur evenly, the container with mussels slightly shake, but carefully, so that the shell does not burst. After the specified time, take out the seashells with the help of a noise, and the remaining broth in the pan, filter it, you will still need it. Onions, garlic and peppers, from which it is necessary to remove the seeds, finely chop. Rinse rice, only very carefully, several times. In a large saucepan pour the olive oil and heat on the fire. Put onion and garlic sliced ​​there and fry for 3 minutes, add slices of peppers and cook for another 4 minutes. Then lay the pine nuts, and after 3 minutes - Fig. Stir all the ingredients and fry for 4 minutes. All you can pour broth in which mussels were brewed, 200 ml of wine and 350 - hot water, add raisins, salt and season with pepper to taste. Wait for the mixture to boil, cover the pan with a lid, make the fire under it minimal and simmer for 20 minutes. At the end of this time, check the readiness of rice and add, if necessary, some more salt and pepper. Now put into the pan mussels and finely chopped dill, gently mix everything and leave to stew for another 10-12 minutes, so that rice absorbed the remains of liquid. As soon as this happens, turn off the fire, put a towel over the lid, so that the pilaf with mussels is infused and finally steamed. Serve it better a little cooled, but not hot, as required by the recipe for a traditional meat dish. As a supplement, offer guests a glass of white dry wine, bread with a crisp crust and a salad of tomatoes with oregano and olive oil. pilaf of mussels recipe

Pilaf from peeled mussels with spices

This recipe will appeal to those who are used to savingtime spent at the stove. If you follow all the recommendations, then a delicious dish with mussels and rice can be done very simply and quickly. Ingredients included in its composition are quite traditional, like the spices used. But thanks to their harmonious combination, pilaf becomes rich and very saturated to taste, and the recipe only benefits from its inherent simplicity. Ingredients:

  • mussels peeled - 200
  • Long grain rice - 200 g
  • carrots - 1 piece
  • onion - 1 piece
  • garlic - 1 head
  • 0,5 tea spoon
  • paprika - 1 teaspoon
  • ground black pepper - to taste
  • ginger powder - at the tip of the knife
  • salt - to taste
  • white dry wine - 100 ml

Cooking method: It's quite easy to make such pilaf with mussels really delicious. It is important only to follow all the recommendations that the recipe contains. Cooking is best in a cast-iron frying pan called wok. But first you need to prepare vegetables, so that you do not break the algorithm of working with them. So, peel the carrots and onions and wash them. Cut them better with pretty large cubes. In the frying pan, pour in the olive oil and warm up. As soon as you hear a characteristic crackle, throw a spice in it, a spice that has a rich and very pleasant smell. Pilau with her is a real masterpiece. Frying, zira aromatizes and oil itself. As a rule, this process takes quite a bit of time - 2-3 minutes. Now it's time to send vegetables and garlic to the frying pan. The latter - whole untreated denticles. Fry these ingredients until the onion is clear and the carrot is soft. Now you can salt and season with paprika, black pepper and ginger powder, which perfectly combines with seafood, in our case - with mussels. Mix everything thoroughly so that vegetables and spices "make friends", and continue to fry for 5 minutes, no longer. Add thawed mussels, pour in white wine, stir and pour pre-washed rice. Cook with frequent stirring. Once the rice is slightly transparent and covered with oil film, add 2 cups of hot water, bring to a boil and cover. Prepare the pilaf from the mussels with minimal heat until the croup has absorbed all the liquid. As a rule, this takes no more than 25 minutes. Then rice should be mixed with vegetables and mussels and form a slide, and cover the wok and cover with a rug. After 10-15 minutes, pilaf, as they say, will "reach" and will acquire such a desirability of all the housewives, if, of course, you did not violate the recipe and cooked correctly. pilaf with mussels recipe

Pilaf with mussels and apples

What the cook does not come up with, striving forconquer the highest peaks of culinary art! One recipe, followed by the second, fifth, tenth - they invent bizarre combinations of products, all sorts of ingredients that we considered completely incompatible, and are, as always, right. Want to surprise your loved ones and cause them admiration? Then try to cook pilaf from mussels and apples. Recipe this is sure to please fans of unusual combinations. Ingredients:

  • mussels peeled - 300 g
  • mussels in the sink (large) - 12 pieces
  • carrots - 1,5 kg
  • onion - 2 pieces
  • Long grain rice - 1 kg
  • raisins - 100 g
  • garlic - 5 denticles
  • apples sweet - 2 pieces
  • greens of dill and parsley - 100 g
  • Sunflower oil - 0.5 cups
  • Butter - 100 g
  • 2 tea spoons
  • 1 tsp boiled beef
  • salt - to taste

Cooking method: The unusual nature of how this pilaf is made is in the dishes you will use. In addition to the traditional cauldron, you will need a couple more bowls: a large (instead of a lid) and a smaller one (to fit into the cauldron). This will make rice steamed and prevent it from becoming porridge. Of course, you can do without these tricks. But why not try to make pilaf using the new technology? By tradition, rinse the rice thoroughly and pour it with salted water. If you bought fresh mussels, they also need to be thoroughly washed and cleaned of growths. Large put aside, and the remaining throw in the pan, cover and put on a strong fire. After about 5-7 minutes, the shells will open and you will easily extract the mollusks. With frozen mussels, things are much simpler, because they are already cleaned and freed from shell, so just get them out of the freezer and let them thaw. But a few very large specimens still worth buying in kind, to make the flow of pilaf is not worse than the restaurant. Vegetables brush and wash. Onion cut into half rings, carrots grind large. In Kazan, pour the vegetable oil and put the creamy, put it on the fire and warm it up. Then put onions, fry and add carrots. Cover the cauldron with a lid, while making the maximum fire. You should not miss the moment when the carrot slices will become soft, but do not have time to roast, so stir the vegetables from time to time. Now send to them peeled or thawed mussels, mix and leave to stew for a couple of minutes. In the meantime, prepare the spices. First, throw the tub into the cauldron and pour boiling water. You need it a little, because you need to cover the carrots lightly, as it happens in a thick soup soup. Stew all the ingredients for 5 minutes, without forgetting to generously salt. At this time, wash the apples and cut into slices, rinse garlic under running water, but do not clean, but simply divide into denticles. Now put the large mussels, which will be cooked directly in the sinks, over the vegetables, and cover the lid with a lid. After only 1 minute, the flaps will open slightly, and the rice that you fill on top will get inside the mussels and get ready right there. Layed an even layer of groats should be poured hot water to the level of rice, not higher. Cover the cauldron with a lid, and after 5 minutes, reduce the heat to a minimum. Now give the rice a conical shape, collecting it from the edges to the center of the hill. Sprinkle everything with zira, put the raisins, in a circle, stick the cloves of garlic and overlay with apples. Cover the cauldron with a small bowl, and on top of it - large. Leave it for 40 minutes, and at this time, cut the greens and get a large dish with bumpers. From the prepared pilaf carefully remove apples, garlic and shells. Rice mix well with vegetables and remaining mussels. And you need to serve this way: first lay out the pilaf itself, along the perimeter of the dish - garlic and apple slices, on top - finely chopped greens and as a finishing touch - mussels in the shells. All, it's time to get not only aesthetic pleasure, admiring this self-created culinary masterpiece, but also to try it, reveling in the richness of flavors. Bon Appetit! If you have not yet cooked rice with mussels, then this article will certainly inspire you to such an experiment. It is sure to be successful if you follow all the recommendations that contains the recipe you have chosen. This dish can be served the next day, if, of course, the households do not immediately eat all the rest. Such a pilaf is suitable for cooking on an open fire, if you plan a picnic in the bosom of nature or country holiday. It is appropriate for a romantic tete-a-tete, and as a hot for a festive menu. Try to cook this dish and see for yourself how tasty, simple and versatile can be a combination of rice and mussels.