🫙 From the Spice Rack
Pilafi Me Mythia (Mussel Pilaf)
Water Salt 1/4 c Olive oil 1/4 c Butter 1 lg Onion; finely choppped 1/2 c Dry white wine Freshly ground black pepper 2 c Short grain rice
maineasy
Ingredients4 items
Ingredients
- 1/4cup butter
- 1large onion; finely choppped
- 1/2cup dry white wine
- 1/4cup chopped parsley
Directions
- 1
Karen Mintzias 1 1/2 kg Fresh mussels Water Salt 1/4 c Olive oil 1/4 c Butter 1 lg Onion
- 2
finely choppped 1/2 c Dry white wine Freshly ground black pepper 2 c Short grain rice 1/4 c Chopped parsley Parsley sprigs, lemon wedges Ser
- 3
Tug beard towards pointed end to remove
- 4
Place in a bowl of lukewarm salted water until mussels open
- 5
If any are open to begin with, tap shell - if mussel does not close, then discard it
- 6
While mussels are open, run lukewarm water into the bowl so that any sand can be expelled from the mussels
- 7
Heat oil and butter in a deep pan and add onion
- 8
Fry gently until transparent