Pilaf with mussels

Plov is, of course, an oriental dish, and the east lives by its traditions. But why not combine Eastern and European traditions and cook pilaf, for example, with mussels, or with mussels and shrimps.

Pilaf with mussels

This recipe for cooking pilaf for those who do not belong to the number of lovers of messing with fresh mussels in the shells, because it uses frozen seafood.

Ingredients:

• mussels - 400 g;
• rice - 300g;
• carrots - 2 pieces;
• onion - 4 pieces;
• vegetable oil - 4 tbsp. spoons;
• seasoning - to taste.

Preparation

Onions and carrots are cleaned and sliced. In the cauldron we heat the vegetable oil. First fry the onions, then put the carrots and fry until soft. Frozen mussels are added to the cauldron and fried a little, add spices to taste. Pour 2 cups of water. We rinse the rice in cold water and fall asleep in the cauldron. The water should be so much that it covers the rice by 1-1.5 cm. Once the excess water is boiled, put the head of garlic, if you want you can add a piece of hot pepper. We close the lid of the cauldron, very tightly, so that steam does not come out, we extinguish pilaf for 25 minutes at minimum heat. Let's brew for 15 minutes.

Pilaf with mussels and shrimps

How to cook pilaf with mussels you already know, try to add to them and other seafood.

Ingredients:

• rice - 500 g;
• mussels in the shells - 500 g;
• large shrimps - 500 g;
• onion - 1 piece;
• garlic - 5 denticles;
• Bulgarian pepper - 2 pieces;
• paprika powder - 2 tbsp. spoons;
• canned tomatoes - 2-3 pcs .;
• saffron - 1 pinch;
• olive oil - 3 tbsp. spoons;
• chicken broth - 1-1.5 liters;
• lemon - 2 pieces;
• salt, pepper, greens - to taste.

Preparation

Mussels with my brush, put in a pot of water and cook under the lid until the shells open. Those shells that do not open need to be thrown away. Onion and garlic finely chopped, pepper and cut into cubes. Soak saffron in 1 tbsp. spoon of water. Rinse with cold water. We heat the pan 2 tbsp. spoon oil, fry for 4 minutes onion, garlic and bell pepper. Add the rest of the oil, paprika and rice. Fry, stirring, 2 minutes. Add the chopped tomatoes and saffron, along with the water, in which it was soaked. All mixed and stewed for 2 minutes. Then pour in 1 liter of hot broth, bring to a boil. Reduce the heat and cook further without a lid, without stirring for 12 minutes. When the liquid is absorbed, check whether rice is ready. If the rice is not ready, then add 0.5 cups of broth and cook on a small fire, bringing the rice to readiness. Add shrimp and mussels, close the frying pan with foil and stew for 4-5 minutes. Served with greens and boiled quail eggs

Similar pilaf recipes of rice with squid and rice with shrimps will surely also please you. Bon Appetit!