Mussel Pilaff

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 dozen mussels
  • 4 tablespoons olive oil
  • 1 Spanish onion</


Heat olive oil in a thick-bottomed saucepan; stir in half of the finely chopped onion and 6 ounces rice; simmer gently, stirring, until rice becomes semi-transparent. Add clam juice or well-flavoured fish stock and simmer gently, stirring from time to time with a wooden fork and adding a little h