Pilaf with mussels in 40 minutes

Cooking: 40 minutes

Now I would like to bring to your attention an excellent recipe for pilaf with mussels. You will say that real pilaf is prepared only from lamb or beef, and you will be absolutely right!

My version of pilaf is a faster variety, which I think also has the right to be. Pilaf turns out to be the most affectionate, light, ordinary and quick to make. Alternatively, it is convenient to prepare it for those who do not have time; the whole process will take no more than 40 minutes. It is important to note that pilaf is not only tasty, but also healthy.

This pilaf can be prepared both on the stove and in a slow cooker.

Ingredients

Fresh frozen mussels – 300 g
Long grain rice – 200 g
Water – 500 ml
Onions – 2 pcs.
Carrots – 2 pcs.
Vegetable oil – 4 tbsp. l.
Garlic head – 1 pc.
Salt – 2 tsp.
Ground dark pepper – 0.5 tsp.
Turmeric – 0.5 tsp.
Curry powder – 0.5 tsp.
Ground sweet paprika – 0.5 tsp.
Zira – 0.25 tsp.

How to cook pilaf with mussels

Peel the onion and cut into thin half rings.

Peel the carrots and cut into small cubes.

Heat vegetable oil in a cauldron or thick-bottomed saucepan, add onions and carrots and fry together for about 4-5 minutes, do not forget to stir.

There is no need to fry the vegetables, just bring them until soft.

Wash the defrosted mussels and place in a sieve to drain excess water.

Wash the rice until translucent and place it in a sieve or colander to drain.

Add mussels to the vegetables and fry for 5 minutes.

Then add all the spices and herbs and cook for 1-2 minutes so that they reveal their own aroma.

Pour in water, bring to a boil and add salt.

Add the rice, bring to a boil, reduce heat to low and cook with the lid tightly closed for 20 minutes until all the water has evaporated.

Insert a head of garlic into the rice, from which you must first remove the top husk, make punctures in the rice to allow steam to escape. Simmer under the lid for another 10 minutes.

Turn off the heat, remove the garlic, gently stir the pilaf and let it simmer, covered, for another 10 minutes.

Pilaf is ready! Serve with fresh herbs and vegetables.

Mussel dishes, Pilaf

Recipes for main courses → Pilaf

Mussel dishes

Try replacing the meat in the pilaf recipe with mussels - you will get a fragrant, light and necessary pilaf for dinner for the whole family.

Fragrant, tasty Odessa pilaf with mussels, try it.

In this recipe I will show you how to cook Spanish paella in a cauldron over a fire. I’ll immediately explain about the name “practically pilaf with seafood.” It is not entirely correct, because pilaf should consist of cereals and zirvak. But during the Arab conquest, Muslims brought pilaf to the Iberian Peninsula, which later became paella. Therefore, paella can safely be considered a relative of pilaf!

3 delicious recipes for pilaf with mussels

Pilaf is a famous Central Asian dish, loved by almost all modern housewives. Real pilaf is made from lamb, but, in principle, the meat component of this dish may not be what it is - chicken, pork or seafood. Pilaf with mussels is a good option for a tasty, filling and unique dinner.

Delicious recipe

Long grain rice 200 gr
Frozen or fresh mussels 200 gr
Onion 1 piece
Snow white wine ½ tbsp
Carrot 1 piece
Sunflower or olive oil 50 ml
Salt - to taste
Dark pepper, ground ginger, cumin - to taste

This is a good option for an exotic and low-calorie dinner for a large group. Bon appetit!

Recipe from Yulia Vysotskaya

Pilaf, or as the Indians call it, pilaf, is easy to make if you do everything step by step and follow all the subtleties.

The calorie content of one serving is 710 kcal, of which proteins are 32 grams, fats are 29 grams, carbohydrates are 83 grams.

Number of servings – 4.

In order to prepare pilaf with mussels according to this recipe, you need to have the following set of goods:

long grain rice – 300 gr.;
mussels in shells – 700 gr.;
1 large onion;
1 small carrot;
1 reddish bell pepper
pureed tomatoes – 100 ml;
parsley - 1 small sprig;
sunflower oil – 1 tbsp. l;
ghee - 1 tbsp. l.;
salt - to taste;
spices (dark pepper, cumin) - to taste.

In a cauldron, mix ghee and sunflower oils, after heating, add cumin. Chop the vegetables into narrow strips.

Place chopped carrots, bell peppers and onions in a cauldron and fry when half cooked. Add your favorite spices, grated tomatoes and mix. Add rice and combine it with spices and vegetables.

Vegetables in pilaf must be cut into not very small pieces, otherwise it will lose its unsurpassed taste.

Give frozen mussels time to thaw, after which they need to be thoroughly washed under running water and added to rice and vegetables. Pour in broth or water so that the entire mass is completely covered. Add chopped and unpeeled garlic, salt and pepper to taste. Mix everything carefully and simmer covered over medium heat until fully cooked.

Recipe in a slow cooker

To cook pilaf with mussels in a slow cooker, you don’t have to stand at the stove for a long time, you just need to prepare the ingredients, and the equipment will do everything itself. For this recipe, it is best to take the freshest mussels, but if this is not possible, then boiled frozen ones are completely suitable.

Production time – 1 hour.

The calorie content of a 100-gram serving is 93.44 kcal, of which proteins are 2.8 grams, fats are 4.33 grams, carbohydrates are 11.43 grams.

Number of servings – 5-6.

This recipe requires the following ingredients:

400 grams of frozen mussels without shells;
basmati rice – 1 cup;
1 medium onion;
1 medium carrot;
vegetable oil – 3 tbsp;
salt, spices - to taste.

Wash the basmati rice and place it in the multicooker bowl. Fill everything with hot water so that it completely covers the food. Turn on the “pilaf” mode and simmer until the end signal sounds. It should look something like the following photo:

You can place the finished dish on a plate and sprinkle with herbs if desired. It's time to call everyone to the table. Bon appetit!

There are a huge number of recipes for this oriental dish, and every modern housewife has her own, unique and beloved, adjusted to her own preferences. If you add mussels to regular products, you can get a culinary masterpiece filled with exotic charm, which is not a shame to serve both for a romantic dinner and a gala table.

Mussel pilaf

Gourmets will definitely love pilaf with mussels prepared according to this recipe. Well, the process itself is quite easy and does not take much effort and time. Now you need to prepare the following ingredients:

Because the freshest seafood is not always at hand, in our case let it be pilaf from frozen goods. Let's take a little more of them, because after defrosting the product will decrease in weight.

Frozen seafood - 500 gr.
Onions - 2 pcs.
Carrots - 2 pcs.
Rice - 1 glass.
Garlic - 3 cloves.
Lemon - ? PC.
Dill - half. beam.
Salt, spices - to taste.
Vegetable oil - 1 ladle.

Thaw the mussels and wash them.

Pour in water, and after boiling, cook for 5 minutes. Remove from the pan, but do not pour out the broth. Salt and add well-washed rice to the broth. Cook for 10 minutes, stirring constantly to prevent sticking and burning.

At this time, take care of your vegetables. Cut the peeled and washed carrots and onions into strips and cubes. Pour oil into a deep frying pan or cauldron and heat it. Fry onions and carrots with the addition of spices, chopped dill, and garlic. Season with salt and pepper (if desired). Throw in seafood. Pour a little water and simmer over low heat for 5 minutes.

Add half-cooked rice, adding a little water, and simmer for 10 minutes, covered.
Turn off, stir and serve in beautiful plates, garnished with green onion or any other food. For example, pickled cucumbers. You can also cook pilaf with mussels in a slow cooker using this recipe. Instead of adjusting the temperature yourself, you will need to set the appropriate mode and the required time. Cooking pilaf with mussels in a slow cooker is even easier than on the stove.

Mussel pilaf

Try to cook pilaf with mussels according to the recipe from Yulia Vysotskaya. I saw how she prepared such pilaf on TV and therefore I refer to her. The dish turned out to be very beautiful and appetizing. I offer this recipe for you too.

Ingredients:
Long grain rice (Basmati variety) - 1 cup.
Fresh seafood - 200 gr.
Onion - 1 pc.
Carrots - 1 pc.
Vegetable oil - 1.5 tbsp.
Turmeric, ground pepper, salt - to taste.
Water - 1 glass.

Cut the onion and carrots into small cubes, fry in a deep frying pan in salad oil, add salt and pepper and saute over a leisurely flame for about 5 minutes.

Then add seafood and continue to simmer for another 5 minutes at the same heat intensity.

Wash the rice well and add it to the seafood pan, fry for a minute, add a glass of water and sprinkle with more spices. As the water evaporates, reduce the flame and cover with a lid. Simmer for 10-15 minutes.

Stir and place in deep bowls. You can decorate with a sprig of dill.

Pilaf with mussels in Odessa style

This mussel pilaf, the recipe for which you will now see, was created in Odessa, a seaside town. There is no shortage of seafood there, and dishes made from them are always on the table of Odessa residents. In other towns, if it is impossible to find new mussels, then boiled frozen mussels can be used in this recipe.

First you need to prepare:

Boiled frozen mussels - half a kilo.
Carrots - half a kilo.
Onions - 3 pcs.
Rice cereal - half a kilo.
Garlic - 5 cloves.
Salad oil - 50 gr.
Butter - 50 gr.
Dill, parsley - 0.5 bunches each.
Salt, pepper, thyme - to taste.

Finely chop the onion, garlic, herbs and carrots into strips.

In a cauldron, fry the carrots in salad oil for 5 minutes, then add the onion, and stirring, continue frying for another 5 minutes.

Add seafood, salt, pepper and season with spices. Mix well and add boiled rice in portions.

After mixing, add finely chopped herbs and garlic. Simmer covered for 10 minutes over very low heat. Remove the pilaf from the stove, stir again and arrange perfectly on a plate.