Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, perfect midopilafo (mussels with rice). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Midopilafo - lemon rice with mussels by Greek chef Akis Petretzikis. Midopilafo, or, mussels with rice, a traditional delicious Greek dish. Mussels, however, are my favorite when it comes to pairing them with rice because they are one of the two basic ingredients for the glorious midopilafo, a traditional Greek mussel and rice dish.
Perfect midopilafo (mussels with rice) is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Perfect midopilafo (mussels with rice) is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have perfect midopilafo (mussels with rice) using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Perfect midopilafo (mussels with rice):
- Take 1 kg mussels
- Prepare 1/2 cup ouzo
- Take 2 onions
- Prepare 1 clove garlic
- Take 1 cup basmati rice
- Take 1 cup white wine
- Get 5 tbsp olive oil
- Make ready 1 cup finely chopped tomato
- Prepare 3 tbsp spearmint
- Take 4 tbsp dill
- Take 2 tbsp roasted pine nuts
- Make ready 1 spring onion
- Get salt and white pepper
Midopilafo (lemon mussel pilaf) is a perfect marriage of lemony, soft rice and plump, fresh mussels, imbued with the taste of the sea. Savour the interplay between sharp citrus and briny, creamy mollusc, the silky texture of the rice and the tenderness of the mussel meat, and the layers of extra flavour. Learn how to make Catalan Rice with Mussels. Use the filters in this column to find the perfect recipe.
Steps to make Perfect midopilafo (mussels with rice):
- Place the mussels in a large pot together with the ouzo and half the wine and boil with the lid on for a few minutes. Strain them and set the stock aside.
- Using a deep frying pan heat the olive oil and sauté the onions, finely chopped. When they are tender add the garlic, finely chopped and finally the rice. Stir for a while until it becomes translucent.
- Strain the stock from the mussels in a cup. It should be about 2/3 of the cup. Add the stock to the rice with the rest of the wine and add as much water as is needed for the ratio of water to rice to be two to one.
- Boil the rice for 12 minutes over medium heat, with the lid on.
- Add the tomato, the mussels and the herbs, finely chopped. Season with salt and pepper and continue cooking with a lid on until the rice absorbs all the liquids.
- Serve garnished with the pine nuts (if you like you can roast them) and the spring onion cut into round slices.
Lemon rice with mussels, midopilafo in a plate, closeup - a Greek dish. Panoramic landscape of the medieval city of Girona with the Cathedral of Gerona,Catalonia,Spain. Greek mussel pilaf with tomatoes (Midopilafo). A sumptuous dish of soft rice and plump juicy mussels in a delicious sauce recipe. A savory and flavorful lamb patty atop fluffy bulgur pilaf amped up with toasted pinions, and topped with a creamy yogurt sauce.
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