In Greek: μυδοπίλαφο με άνηθο, say: mee-thoh-PEE-lah-foh meh AH-nee-thoh
This is an adaptation of a recipe for mussels with rice brought to Greece by repatriated ethnic Greeks of Constantinople. Unlike some other recipes, this does not include tomatoes. The addition of fresh dill at the end of cooking is optional.
Use fresh shelled mussels for this recipe and drain well (do not rinse) before starting.
Ingredients:
- 1 pound (about 450 gr) of fresh shelled mussels, drained
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 2 cups of long grain rice
- 1/2 cup of white wine
- 1/3 cup of olive oil
- 3 cups of boiling water
- sea salt
- pepper
- 4 tablespoons of chopped fresh dill
Preparation:
Sauté the onion over medium heat in 1/2 the oil until translucent. Add the rice and continue to sauté until the rice turns translucent.
Add drained mussels, remaining olive oil, and the garlic. Stir to combine well and when it starts to steam, douse with the wine. Cook for 3 minutes (still over medium heat), then add the boiling water. Reduce heat and simmer until the rice is done.
Stir in fresh dill and serve.
Yield: serves 6