Greek-Style Mussels with Rice
Prep 20 min. Cook 70 min. Total 90 min. Serves 3-4. Mussels steamed open, then simmered with vegetables, white wine and rice and finished in the oven; served with fresh parsley and lemon wedges.
⏱️ Prep: 20 min🍳 Cook: 70 min
Ingredients
| 1.5 kg | mussels, in shells |
| 60 g | onion |
| 2 pcs | carrots |
| 120 g | tomatoes |
| 200 ml | white wine |
| 250 g | rice |
| 1 pc | bay leaf |
| — | black pepper |
| — | salt |
| 1 pc | lemon |
| 80 ml | olive oil |
Instructions
- Wash and clean the mussels thoroughly. Put them in a pot and cover with water. Boil for about 30 minutes over high heat. Once the shells open, drain, cool and remove the meat from the mussels.
- Saute the finely chopped onion and the grated carrots in the olive oil. Add the mussels, the peeled and grated tomatoes, black pepper, the bay leaf and salt to taste, and after a short while pour in the wine.
- Leave to braise for 10 minutes, then add the rinsed and drained rice. Pour in 250 ml of warm water and stir until the rice absorbs the liquid.
- Transfer the dish to a baking tray and pour in another 2 cups of water. Stir and place to bake in a preheated oven at 200 degrees.
- Serve the Greek-style mussels with rice sprinkled with chopped fresh parsley and lemon wedges.