Binnur's Turkish Cookbook

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Monday, February 10, 2014

Mussel Pilaf

(Midyeli Pilav / Midye Salma - Istanbul)

Mussel Pilaf
10-12 mussels
1 cup rice, washed and drained
4 medium onions, chopped
1/2 cup extra virgin olive oil
1 or 2 tbsp tomato paste
2 tbsp sugar
2 tbsp pine nuts
1 tbsp currant
1 tbsp dry mint
1 1/2 cups hot water
Salt

Clean the mussels, scraping with a knife. Half open the round part of the shells and, with a knife, cut out the beards.

Saute the onion with olive oil for about 5 minutes in a medium-size pot. Add the rice and salt, stir and cover. Cook at very low heat until the rice looks almost see-through. Add the sugar, nuts, currants, mint, tomato paste and hot water. Cover and cook at low heat. When you start seeing holes on the surface of the pilaf, add the mussels and stir slowly. Cover and cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on back. Let the Pilaf cools down. Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid back on. Let the Pilaf cool down.

Serve at room temperature or chilled.

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2 Comments:

At 9:47 PM, Anonymous Anonymous said...

Looks festively and delicious!

 
At 2:48 PM, Blogger Gwen Walter said...

Well, this is 2016 and I have just come across this recipe AND I have just made this recipe AND it is DELISH!!! I was short on onions (only 2) and my mussels were tiny (even for farmed Canadian ones)think I had about 30 for a half pkg. Can't begin to think how big the originators mussels were to only be adding 12! I will be toasting the pine nuts next time. This is the first recipe I've had that does not - and I think it makes a difference.
I also removed the tea towel early (think I messed up the timing on the rice)because I found the juice inside the mussels so sweet I did not want to lose them in the towel!
So Thank You! absolutely delish!!!

 

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