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 831
printed 131

saved 1

Cinnamon and mint gives this dish a wonderful flavour.

Share

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.

PRO
Nagomi Kitchen
I’ve got 73 recipes!

NAGOMI KITCHEN
Step into my kitchen!
Goes perfectly with cooked rice.
Sweet potato, Leek, Green pepper, Pork loin, Finely chopped garlic, Seasonings:, Black vinegar, Rice syrup or granulated sugar, Soy sauce, Mirin, Thickener:, Potato starch or cornflour, Water, Rice bran oil
PRO
You can't celebrate New Year without it!
Mineral water (soft), Kombu , Bonito flakes, Chicken thigh, Spinach, Carrot, Mooli, Taro potatoes, Or turnips, Rice cake pieces, Mirin, Soy sauce, Sea salt
PRO
An exotic dish that combines sweet and sour tastes.
Sweet potato (small), Carrots, Leek, Cherry tomatoes, Lime or lemon juice, Mackerel fillets, Coconut milk, Fresh coriander, 【A】, Garlic (finely chopped), Red chilli, Thyme stalks
PRO
A deep and satisfying soup to give good health!
Chicken thighs, or drumsticks, Garlic, Turnips, Carrot, Leek (large), Mangetout, Water, Light soy sauce, Sake, Dashi granules, Salt & pepper, Crushed sesame seeds
PRO
Works well for breakfast, lunch, supper or dinner...
Tinned chickpeas, Onion , Garlic, Bacon, Baby spinach, White wine, Light soy sauce, Salt & pepper
PRO
Nice and tasty for when you don't have much appetite.
Turnips (large), Tinned white crab meat , Dashi stock, Sake, Mirin, Light soy sauce, Sea salt, Potato starch or cornflour in a bit of water
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

This is a great dish when you're entertaining.
Cauliflower (small), Tinned red salmon, Egg white, Potato starch or cornflour, Sake, Spring onions, Lemon, Light soy sauce, Salt, Sesame oil
Rose Wine
PRO
This has a delicious thick sauce with green laver and shrimps.
Seabass fillets, Dried shiitake mushrooms, Spring onions, Kombu seaweed, Green laver, Dashi broth, Soy sauce, Mirin, Sake, Ginger juice, Potato starch in a bit of water, Sea salt
Rose Wine
PRO
You may wonder what a razor clam tastes like when you see it, why don't you give it a go?!
Razor clams, Garlic, Oil, Sugar snap peas, White wine, Butter, Soy sauce
A very light and elegant dish.
Seabass fillets, Tofu, Pakchoi, Oyster sauce, Soy sauce, Sesame oil, Sugar
yhiranuma
PRO
It's only sauteed herrings in a sandwich, so simple but tasty.
Herring fillets, Salt & pepper, Olive oil, Light soy sauce, Onion, Tomato, Mint leaves, Baguette, Lemon juice
Mixing chilli sauce with the mayonnaise gives an unexpected flavour. It goes well with vegetables too.
Cod fillets, Flour, Beaten egg, Breadcrumbs, Chilli sauce or paste, Mayonnaise, Lemon juice, Salt & pepper, Oil for frying
yhiranuma
PRO

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME