Pilaff Aux Moules

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What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

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Put the rice in cold salted water, cook it quickly and, when ready, drain it well and dry it. Each grain should be separate and not too cooked. Take two or three rashers of bacon, boil them, cut them in small pieces and toss them lightly in good olive oil. Keep them aside and also cut one slice of ham in small pieces.

Peel and cut two or three tomatoes (according to size) and chop one onion finely. First fry the onion in the oil you have used for frying the bacon, then add the tomatoes. When all this is melted add seasoning, a cup of bouillon (or of hot water), a bay leaf, a sprig of thyme, one lump of sugar and a pinch of saffron—and let all this simmer on a slow fire.

Meanwhile the mussels should be cooked in the following manner: In a saucepan put a small piece of butter, two chopped shallots, parsley and a small piece of celery, half a glass of dry white wine, then the mussels carefully cleaned. Cook six minutes with the lid on, shaking the pan occasionally. Remove the mussels from the shells, pass the stock in which they have been cooked through muslin, put the mussels in it and keep hot.

Now everything is ready for the pilaff. Take a flat pan, put in it, well mixed together, the tomato sauce you have made, the sauce in which the mussels have stood, the rice, the pieces of ham and bacon, the mussels and a little grated cheese. Stir all this well over a slow fire, see that it is hot, then put the pilaff in a well-buttered mould, stand it upside down in the serving dish so that you have only to lift the mould after two or three minutes in a very hot oven. Serve at once, sprinkled with a little more grated cheese.