Turkish Mussel Pilaf

Cinnamon and mint gives this dish a wonderful flavour.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 2-3 Prep: 20 min Cook: 30 min

Ingredients

Mussels 1 pack
White wine 4-5 tbsp
Rice 300g
Olive oil 2 tbsp
Pine nuts 2 tbsp
Garlic 1 clove
Cinnamon 1 tsp
Light brown sugar 1 tsp
Sea salt 1/2 tsp
Dried mint 1 tsp

Method

1
Put the white wine in a large pan on high heat. Add the mussels and put the lid on, steam for 5-6 minutes. Shake the pan occasionally until the shells are open.
2
Remove the lid and ensure all the mussels are open. Turn the heat off.
3
When hand hot, remove all the mussels (except 6-8) from their shells. If you have time, sieve this liquid.
4
Add water to the liquid to make 360ml.
5
In another pan, heat the oil on medium and add finely chopped garlic and pine nuts.
6
When you can smell the garlic, add the cinnamon, unwashed rice, mint, sugar and salt. Fry, then add the liquid from Step 4.
7
Add the opened mussels, put the lid on and turn the heat to high. When it starts to boil, turn the heat down low and simmer for 30 minutes. Then turn the heat off for 10 minutes to continue cooking on residual heat.
8
Mix lightly and transfer to a dish. Garnish with the mussels in shells.

Tips & Note

●You can use finely chopped fresh mint (1-2 tsp) instead of the dried mint.
●Make sure to discard any unopened mussels at Step 2.

Turkish Mussel Pilaf

Cinnamon and mint gives this dish a wonderful flavour.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 2-3

Prep: 20 min

Cook: 30 min

Ingredients

Mussels 1 pack
White wine 4-5 tbsp
Rice 300g
Olive oil 2 tbsp
Pine nuts 2 tbsp
Garlic 1 clove
Cinnamon 1 tsp
Light brown sugar 1 tsp
Sea salt 1/2 tsp
Dried mint 1 tsp

Turkish Mussel Pilaf

Recipe ID :813 Posted on 24 JUN 2015

Serves 2-3

Prep 20min
Cook 30min
views 630
printed 130

saved 1

Cinnamon and mint gives this dish a wonderful flavour.

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Ingredients

Print Ingredients Email Ingredients
1 pack
4-5 tbsp
300g
2 tbsp
2 tbsp
1 clove
1 tsp
1 tsp
1/2 tsp
1 tsp

Method

Prep
20min
Cook
30min
1
Put the white wine in a large pan on high heat. Add the mussels and put the lid on, steam for 5-6 minutes. Shake the pan occasionally until the shells are open.
2
Remove the lid and ensure all the mussels are open. Turn the heat off.
3
When hand hot, remove all the mussels (except 6-8) from their shells. If you have time, sieve this liquid.
4
Add water to the liquid to make 360ml.
5
In another pan, heat the oil on medium and add finely chopped garlic and pine nuts.
6
When you can smell the garlic, add the cinnamon, unwashed rice, mint, sugar and salt. Fry, then add the liquid from Step 4.
7
Add the opened mussels, put the lid on and turn the heat to high. When it starts to boil, turn the heat down low and simmer for 30 minutes. Then turn the heat off for 10 minutes to continue cooking on residual heat.
8
Mix lightly and transfer to a dish. Garnish with the mussels in shells.

Tips & Note

●You can use finely chopped fresh mint (1-2 tsp) instead of the dried mint.
●Make sure to discard any unopened mussels at Step 2.

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