I saw this Greek mussels with rice dish on an episode of Rick Stein’s long weekends. Though I’ve been to Greece before, I’ve never had this dish, but knew instantly that I would love it.
This recipe is super easy to make and comes together in half an hour, making it the perfect weeknight dinner. Cleanup is also minimal, so a win all around I would say.
You could also add some white wine before adding the saffron (and I usually would), but for this recipe I didn’t.
I would love to hear from you if you’ve tried this recipe. Leave a comment below, or post a pic to social media and tag me! Dine With Tasha
Hope you enjoy my take on this Greek mussels with rice dish!
Greek Mussels with Rice
Ingredients
- 200 grams half shell mussels
- 200 grams mussel meat
- 3 tbsp olive oil
- 1 onion diced
- 2 sring onions chopped
- 1 celery stalk chopped
- 3 cloves garlic pressed
- 1 cup long grain rice
- ¼ tsp saffron
- handful fresh parsley chopped
- handful fresh dill chopped
- salt & black pepper
- lemon
Instructions
- Place the half shell mussels in a pot, cover with water, season with salt and bring to a boil. Cook for 2 minutes then turn down the heat and remove the mussels from the pot, retaining the water.
- Add the saffron to a small cup and cover with boiling water. Set aside to steep.
- Heat a pan over medium-high heat, add the olive oil then fry the onion, spring onion and celery for a minute or two. Add the garlic and the rice an fry for another minute or two.
- Add the saffron and the water retained from cooking the mussels. Season with salt and black pepper, cover and cook over medium heat for around 15 minutes, or until the rice is almost cooked.
- Add the fresh herbs, then add the half shell mussels as well as the uncooked mussel meat to the pot. Cover and cook for another 5 minutes.
- Remove the pot from the heat, add a squeeze of lemon juice and transfer to a serving dish. Garnish with parsley and serve with some extra lemon wedges.
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