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Suggest a better descriptionScrape the mussels, removing any barnacles and the beards. Place them in a sink full of water, let the grit sink and lift them out by hand; repeat this several times until the water appears clear. Bring the 450ml (3/4pint) water, chopped onion and oil to the boil in a large saucepan. Add the mussels, cover and cook briskly for 2-3 minutes until the shells open, shaking the pan occasionally. Take the mussels out with a slotted spoon and let the liquid in the saucepan settle for 5 minutes, in case of grit, before you strain and measure it. In the meantime, discard any unopened mussels, and take the rest out of their shells, apart from a dozen or so for decoration. Drain the rice. Bring to the boil about 900ml (1 1/2pints) water with a little salt in a pan, add the drained rice and cook briskly for 4 minutes; the rice should still be hard. Strain rice immediately, rinse with cold water, and reserve. Heat the oil and brown the onion in a large frying pan; add the garlic and chilli and saute together for 1 minute. Add the measured mussel stock, the saffron liquid, seasoning and all the mussels. Bring to the boil then add the rice. Reduce heat and cook gently for 5-7 minutes, stirring occasionally, until all the liquid is absorbed and the rice is cooked. Garnish with a sprig of dill.
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Serving Size: 1 Serving (409g) | ||
Recipe Makes: 4 servings | ||
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Calories: 116 | ||
Calories from Fat: 107 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.4mg | 0 % | |
Potassium 41.5mg | 1 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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