Kozani Mussel Pilaf
Ingredients
- onions: 2 large, finely chopped
- garlic: 2 cloves, finely chopped
- dill: 2 tbsp, finely chopped
- fresh mussels: 1 ½ k
- white wine: 100 ml
- olive oil: ½ cup
- short or long-grain rice: 1 cup
- Kozani saffron: threads or powder, pinch
- red hot pepper: 1, small, finely chopped
- salt: little
- pepper: freshly ground
Directions
Scrub the mussel shells, debeard and rinse thoroughly. Steam them in a saucepan with the wine until shells open. Discard any unopened shells. After reserving a few whole mussels for garnish, remove meat from shells and discard shells. Dissolve the saffron in a ladle of mussel broth.
Sauté the onion, the garlic and the hot pepper. Add the mussel meat and the rest of the ingredients except the rice and the salt and pepper. Once the mussel sauce is brought to the boil, pour in the rice and as much water as needed (1:2½ rice-to-water ratio) or the mussel broth after straining.
- Remove from heat when all excess liquid is absorbed and the rice is tender. Season with salt and pepper and serve garnishing with the reserved whole mussels.