Greek cuisine · Dough, Pasta & Rice

Mydopilafo

Shelled mussels cook with rice, onions, tomato, and white wine into a juicy pilaf.

Ingredients · for 4 servings

• 1.5 kg mussels
• 250 g long-grain rice
• 2 onions
• 2 tomatoes
• 150 ml white wine
• 5 tbsp olive oil
• 1/2 bunch parsley
• 1 lemon
• Salt, pepper

Instructions

1. Scrub the mussels under cold water, pull off the beards, and discard any that are already open or damaged.
2. Steam the mussels covered with 100 ml white wine over high heat for 5 min., until they open; remove the meat and strain the liquid through a fine sieve.
3. Finely dice the onions and sauté them in olive oil for 6 min. until translucent, add the diced tomatoes, and let them reduce uncovered for 5 min.
4. Stir in the rice and toast for 2 min., until the grains look glassy, then deglaze with the remaining white wine.
5. Top up the mussel liquid with water to 500 ml, pour it in, season with salt and pepper, and let the rice absorb it covered over low heat for 15 min., until the liquid is soaked up.
6. Fold in the mussel meat and chopped parsley, let it sit covered for 5 min., and serve with lemon wedges.