Mussels with Rice
Mussels steamed open in a seasoned base, then their flavorful cooking sauce is used to cook rice previously marinated in sunflower oil and spearmint.
Ingredients
| 1 kg | Mussels in the shell |
| — | Rice |
| — | Sunflower oil |
| — | Onion, finely chopped |
| — | Red pepper (paprika) |
| — | Spearmint |
| — | Salt |
| — | Water |
Instructions
- Pour sunflower oil into a suitable pot, add salt, red pepper (paprika) and finely chopped onion at the bottom.
- Add the mussels, well cleaned of any deposits.
- Put on the lid; after fifteen minutes on high heat the mussels in the pot have opened and there is a seasoned sauce at the bottom.
- Separate the mussels from the shells and remove the thread-like growth (beard). From a kilogram of mussels in the shell you get about two to three hundred grams of meat.
- Rice that has been kneaded in advance (for an hour or two) in sunflower oil and plenty of spearmint is placed in a suitable vessel. Pour over the sauce left from steaming the mussels, and if necessary dilute it with water to a ratio of 1:3.
- Boil on high heat for ten minutes, then add the well-cleaned mussel meat. After another ten minutes on lower heat it can be taken off the stove.