Turkish cuisine · Fish & Seafood

Midye Pilavı (Mussel Pilaf)

Aromatic pilaf of mussel meat, onions, pine nuts and spices with loose rice grains.

Ingredients · for 4 servings

• 400 g mussel meat
• 300 g long-grain rice
• 2 onions
• 40 g pine nuts
• 30 g currants
• 1 tsp allspice
• 1/2 tsp cinnamon
• 50 ml olive oil
• 30 g butter
• 600 ml strong fish stock
• 1 lemon
• 1/2 bunch dill

Instructions

1. Soak the rice in warm salted water for 20 min., then rinse until clear and drain; rinse the mussel meat and pat dry.
2. Finely dice the onions and sauté in the olive oil over medium heat for 8–10 min. until soft and golden, without browning.
3. Add the pine nuts and toast for 2 min. until light brown; stir in the currants, allspice and cinnamon and let steep briefly.
4. Add the mussel meat, sear for 2–3 min., then remove and set aside so it doesn't turn rubbery later.
5. Add the rice to the pot, stir for 2 min. in the fat until glassy, pour in the hot fish stock, bring to a boil once, then cover and cook over the lowest heat for 12–14 min. until the liquid is absorbed.
6. Fold in the mussel meat and knobs of butter, let rest covered under a kitchen towel for 10 min., then serve with dill and lemon wedges.