Pilaf with mussels in 40 minutes
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.
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. Pour hot water over everything 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.
Kerch pilaf in mussel shells (Kerch-style Pilav)
Kerch pilaf in mussel shells
Have a nice day everyone!
So I decided to share a recipe for real Kerch pilaf
(as our “local natives” call it
) made from mussels, more precisely in mussel shells.
Aunt Tanya has a similar recipe here http://forum.say7.info/topic6794.html, but here in Kerch it is not prepared exactly like that
.
I looked it up on the website - I couldn’t find anything like it, if I missed it, write me, I’ll delete it!
So let's get started.
We prepared the pilaf in the field, so I apologize in advance for the quality of the photo
Components:
1. 100 pcs.
mussels in shells 2. 2 tbsp.
rice (I used regular round-grain rice) 3. Onions 3-4 pcs.
4. Carrots 1 pc.
(large) 5. Tomatoes 3 pcs.
(medium size) 6. Salt, pepper to taste
7. Vegetable oil for sauteing vegetables
Well, the most important thing is not a bad mood, joyful company and a large cauldron!
Manufacturing:
First, we clean the shells from aquatic plants, sand and growths using a knife or an iron lip
- this is the most labor-intensive process, and this is where joyful company is prohibited by the word
. While my friends were cleaning the shells, I began making the insides.
So, peel and finely chop the onion (there were some tears
, but that was my payment for being freed from cleaning the shells)
Also peel and grate the carrots
Pour boiling water over the tomatoes, remove their skins and cut into cubes
Wash the rice in several waters and cook until half cooked in salted water (this will make it easier to stuff the shells later).
While the rice is cooking, fry the onion in a frying pan until transparent, add the carrots and simmer for 2-3 minutes.
Then add cooked rice to the vegetables and mix thoroughly.
All our insides are ready, let it cool 
And then mussels in shells appeared - my friends tried very well 
and everything is ready for making pilaf.
We fill each shell with cooked innards like this
The insides are enough for about 60-70 mussels!
Remove the remaining mussels from the shells, pour boiling water over them and bring to a boil, remove with a slotted spoon and pour into the cauldron on top of the stuffed shells.
Collect the foam from the broth, strain through a sieve/gauze or whatever you have on hand, and pour in the cooked shells
Place on high heat, bring to a boil, cover with a lid and cook for about 20-25 minutes over low heat (if it boils too much, the broth will wash out all the filling from the shells)
After this tedious wait, voila!
Friends, special thanks for your help! 
P.S. EAT PILAV WITH A HALF OF A SHELL!
Bon appetit!
Come visit us in Crimea!
Thank you all for your attention!
Mussel pilaf
Mussel pilaf is a life-saving dish for people who love to eat delicious food, but do not always have the opportunity to spend a huge amount of time near the stove. This fragrant, rich, one might say enchanting dish will amaze and amuse you with its taste and satiety!
Ingredients for making mussel pilaf
- Selected long-grain rice 200 g
- Snow white wine 1/2 cup
- Pure distilled water 2 cups
- Olive oil 4–5 tablespoons
- Frozen mussels 200 gr
- Onion 1 piece (large)
- 1 carrot (large)
- Garlic 1 head (large)
- Zira 1/2 teaspoon
- Salt to taste
- Paprika to taste
- Ground dark pepper to taste
- Dried ground ginger to taste
Products won't fit? Choose a similar recipe from the rest!
Inventory:
Glass (capacity 250 ml), Knife, Cutting board, Paper kitchen towels, Grater, Plain colander, Colander with a small net, Deep bowl, Deep plate - 3 pieces, Deep bowl, Stove, Kettle, Metal cauldron with lid (wok), Teaspoon, Tablespoon, Wooden kitchen spatula, Plate
Making mussel pilaf:
Step 1: prepare frozen mussels.
Step 2: prepare the rice.
Step 3: prepare the vegetables.
Step 4: prepare mussel pilaf.
Step 5: serve mussel pilaf.
Tips for the recipe:
– If desired, you can diversify the spices to taste by making your own adjustments and configurations of the set itself and quantity.
– To make this type of pilaf, it is better to use polished rice with long grains.
– Cutting carrots is not important, you can chop it in the way that is comfortable for you, the main thing is that the pieces do not exceed 5 – 7 mm.
– Instead of olive oil, you can use refined vegetable oil; it does not have a pronounced sunflower smell and is excellent for frying.
– From time to time, if desired, before making pilaf, mussels are lightly boiled in salted water for 2 – 3 minutes and then added to vegetables along with rice. In this case, mussel broth is used instead of water.
– If desired, mussels can be combined with peeled shrimp.
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