Pilaf with seafood mussels

Step-by-step preparation

Cooking time: 35 mins

1. STEP 1

   

   In this recipe I will tell you how to cook pilaf with seafood. First, we take all the products we need for this dish. Read how to choose the right rice in a separate article at the end of the recipe.

2. STEP 2

   

   Peel the onions and carrots, then chop them. Everyone cuts vegetables differently. I prefer the same small cubes. So I suggest cutting carrots and onions this way. You can also cut the onion into thin half rings and the carrots into strips, if that’s more familiar to you.

3. STEP 3

   

   Fry the chopped vegetables in vegetable oil over medium heat while stirring. I know that pilaf made with sesame oil will turn out amazing, but I used regular refined sunflower oil.

4. STEP 4

   

   I used ready-made frozen green peas. It needs to be defrosted at room temperature. My mussels are peeled and also frozen, they also need to be given time to thaw. And immediately prepare the dressing, for this we mix the spices for pilaf with salt and dilute with water.

5. STEP 5

   

   Add green peas and mussels to the fried vegetables. Simmer for about five minutes. Chic - then add white wine to them. Read the article at the end of this recipe for how to choose a frying pan.

6. STEP 6

   

   Wash the rice in several waters until transparent.

7. STEP 7

   

   Add rice to the rest of the ingredients.

8. STEP 8

   

   Mix everything thoroughly.

9. STEP 9

   

   Add spices and salt diluted in water. We do the proportions as usual for pilaf.

10. STEP 10

    

    We are waiting for the rice to be ready. It took about 20 minutes for everything. I simmered it with the lid open on medium heat, then closed the lid, turned it off and let it sit.

11. STEP 11

    

    Our pilaf is ready, bon appetit!

Comments on the recipe

Alya

14.10.2023

4.6

While checking the refrigerator, I found preserves with mussels. I was surprised by the find and wondered how to rationally use the find. Of course, I turned to my faithful assistant for advice - this site. And the answer was received. I liked the recipe with its competent description, step-by-step illustration and availability of products. The result was pilaf in a Pan-Asian style. Adhering to the chosen style, I used dried tomatoes and garlic, pepper, and cumin as spices. I had the mussels ready, I added them before serving. Since in Asian cuisine it is customary to acidify food, I put a slice of lime sprinkled with black salt on everyone’s plate. Tasty, nutritious, bright, aromatic. Tear off the head. Maximum thanks to the author, site administrators - for the opportunities. Clever and beautiful Rachel Ku once said that if you can simplify something, feel free to simplify it. Simple, but brilliant.