Mussel Pilaf from Chania

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Mussel Pilaf from Chania

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Ingredients

For 4 person
½ kg mussels live in shells
½ kg Thessaloniki peeled mussels in their water
2 ripe medium tomatoes grated
3 cloves of garlic chopped without the green sprouts
2 medium dry onions chopped
A finely chopped bunch of Parsley
A finely chopped bunch of mint
A finely chopped bunch of anise
400 gr arborio rice or carolina
80 ml extra virgin olive oil
Sea salt
Freshly ground black pepper
Hot peppers , if you can handle it !!
  • Medium

Ingredients

  • For 4 person

Directions

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Mussel Pilaf from Chania

So delicious you cannot imagine … of the most aromatic flavors of Crete.

In dreamy Chania, at the crossroads of civilizations, we discovered a delicious paradise. Along in our tasty stroll is friend Spyros Mamaloukakis. At the port of Chania Sotiris won us with a flavorful mussel pilaf …

The whole sea to your plate especially if you combine it with an Assyrtiko wine which makes it unforgettable. So we present to you the recipe!mydopilafo_xaniwtiko_1

 

By Sotiris Sotiropoulos chef and co-owner of the restaurant Glossitses, Chania.

Published by Sissy Nika also at Emvolos.gr

Steps

1
Done

In a shallow sauté pan with half the amount of oil add half of the chopped garlic, onion and chilli peppers.

2
Done

Once «shine», add the mussels in the shell, thoroughly cleaned.

3
Done

Deglaze with a glass of white wine.

4
Done

When the mussels open, remove them from the stove and keep them warm. Those mussels that do not open, throw away.

5
Done

In another shallow pan, sauté the remaining olive oil, garlic, onion and hot peppers leave them to «shine» and add the rice.

6
Done
1-2 minutes

Stir for 1-2 minutes and «deglaze» with our wine. Watch the rice while boiling, adding alternately boiled water, grated tomato and juice of peeled mussels until the rice is boiled — al dente.

7
Done
3-4 minutes

Then add your spices (anise, mint, parsley) and the peeled mussels. Cover the saucepan off the stove for 3-4 minutes to make the mussels as seeds of medlars.

8
Done

Empty the contents of the first pot of mussels with shell, mix lightly and sprinkle with a little freshly ground black pepper and if necessary add a little salt and serve.

9
Done

Little Secrets

The mussel pilaf requires great attention in the salt because sometimes live mussels depending on the region and season cause great salt retention.

The mussels are always cleaned under running water. Remove first with the help of a toothed blade all that is stuck to the shells and then pull and debeard.

TasteDriver

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