Mussel & rice pilaff

Name: Mussel & rice pilaff
Yield: Serves 4
Cuisine: Greek
Ingredients: large pinch of dried oregano; 200 g/7 oz/generous 1 cup Karolina rice (otherwise Arborio or Carnaroli); 5–6 spring onions/scallions, trimmed and chopped; 2 garlic cloves, chopped; 45 ml/3 tbsp finely chopped fresh flat leaf parsley; salt and ground black pepper; 200 g/7 oz/generous 1 cup Karolina rice (otherwise Arborio or Carnaroli); 200 g/7 oz/generous 1 cup Karolina rice (otherwise Arborio or Carnaroli); green salad or Cabbage Salad with Lemon Dressing, to serve; green salad or Cabbage Salad with Lemon Dressing, to serve; salt and ground black pepper; 45–60 ml/3–4 tbsp chopped fresh dill; 2 onions, thinly sliced; 1.6 kg/3½ lb mussels, scrubbed and bearded; 450 ml/¾ pint/scant 2 cups hot water; 350 ml/12 fl oz/1½ cups white wine; 5–6 spring onions/scallions, trimmed and chopped; 150 ml/¼ pint/⅔ cup extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Mithia pilafi is a favourite classic dish in Greece and the Greek islands. Although it is made with inexpensive ingredients, it always produces spectacular and delicious results.

Ingredients

1.6 kg/3½ lb mussels, scrubbed and bearded
2 onions, thinly sliced

Europe
Greece
Fish course
Pescatarian
Mediterranean
Winter
Gluten-free

Method

Having prepared the mussels, discard any that are not tightly shut or fail to snap shut when tapped. Place the remainder in a large, heavy pan. Add about one third of the onion slices, then pour in half the wine and 150 ml/¼