In Greek: μυδοπίλαφο με ούζο, say: mee-thoh-PEE-lah-foh meh OO-zoh
Steaming the mussels in a combination of ouzo and wine is the key to this unusual recipe that adds in tastes of fresh herbs and is topped with pine nuts.
When cleaning the fresh mussels, use a stiff brush and scrub to remove debris and sand, and trim the beard. Discard any that have already opened or with holes in the shell.
Ingredients:
- 2 1/4 pounds (1 kilo) of fresh mussels in the shell, cleaned
- 1/2 cup of ouzo
- 2 onions, finely chopped
- 1 clove of garlic, sliced or chopped
- 1 cup of long-grain rice
- 1 cup of dry white wine
- 5 tablespoons of olive oil
- 1 cup of chopped tomatoes
- 3 tablespoons of chopped fresh mint
- 4 tablespoons of chopped fresh dill
- 2 tablespoons of whole or crushed pine nuts
- 1 green onion
- sea salt
- white pepper
Preparation:
Place mussels in a large pot with the ouzo and 1/2 the wine. Bring to a boil, cover, and steam until the shells open. Discard any that do not open.
Transfer the mussels to a colander to drain, reserve the liquid.
In a skillet, heat olive oil over medium heat and sauté the chopped onions. When the onion softens and turns translucent, add the garlic, cook a minute, then add the rice. Stir and cook until the rice turns translucent.
Strain the liquid from cooking the mussels (use a piece of tulle or gauze to catch any sand that may have remained) into a measuring cup, for 2/3 of a cup. Add this to the skillet with the remaining wine and 1 cup of water.
Bring to a boil and cook over medium heat (uncovered) for about 12 minutes. Add tomatoes, mussels, mint, dill, salt and pepper (to preference), and cook (uncovered) until the rice absorbs all the liquid.
Garnish with pine nuts and the green onion, cut in small pieces.
Note: When adding salt to the recipe, take into consideration that mussels can be quite salty on their own.