Cook pilaf with mussels for 40 minutes. First, you need to defrost the mussels at room temperature.
How to cook pilaf with mussels
Products
Mussel meat – 400-500 grams
Long grain rice – 1 cup
Onions – 1 head
Carrots – 1 piece
Water – 2 glasses
Salt and spices for mussels, oil
Curries, cumin, saffron, marjoram, coriander and turmeric to taste.
How to cook pilaf with mussels
1. Peel the onions and carrots; Finely chop the onion, grate the carrots on a coarse grater.
2. Heat a frying pan or a thick-walled saucepan, pour in oil, put onions, fry for 5 minutes, add carrots and fry for another 5 minutes, add mussels and fry for another 5 minutes, stirring occasionally.
3. Pour long grain rice evenly into a frying pan or saucepan, wait a couple of minutes and stir.
4. Pour in water, add spices, salt, cover and cook over low heat.
Pilaf with mussels and shrimps
Products
Peeled mussels (can be frozen) – 200 grams
Shell-on shrimp – 500 grams
Rice (preferably long grain) – 1 cup 250 ml
Bulgarian pepper – 1 piece
Onions – 1 head
Carrots – 2 small or 1 large
Garlic – 2 prongs
Turmeric – on the tip of a knife
Ground red or black pepper – half a teaspoon
Olive oil – 2 tablespoons
Salt – 2 teaspoons
How to cook pilaf with mussels and shrimps
1. Defrost shrimps at room temperature for 2 hours.
2. Put the mussels in a bowl and leave to defrost at room temperature for 2 hours.
3. Peel the bell pepper from the stalk, seeds and partitions, wash inside and out, cut into thin strips.
4. Peel the carrots and grate on a coarse grater.
5. Wash defrosted mussels in cold water, remove the insides – greenish threads, if any.
6. Put the shrimps and mussels in a saucepan, add water and cook for 5 minutes after boiling water with the addition of 1 teaspoon of salt.
7. Strain the broth of shrimp and mussels through a sieve, cool the shrimp and remove the shell.
8. Peel the onions, cut into half rings 5 millimeters thick.
9. Peel the garlic, finely grate.
10. Put a thick-walled saucepan on the fire, pour in olive oil.
11. Put chopped onions, garlic, carrots, bell peppers in a saucepan.
12. Simmer vegetables for 7 minutes over medium heat, stirring regularly.
13. Put mussels and shrimps, add turmeric, pepper and 1 teaspoon of salt; simmer for another 1 hour.
14. Rinse the rice in warm water, put in a frying pan with vegetables and mussels.
15. Spoon the rice evenly over the frying pan, pour 2 cups of seafood broth (if there is not enough broth, add water) so that the rice is covered with water by 2 centimeters.
16. Cook pilaf for 20 minutes after boiling water.
17. When rice is cooked, mix pilaf with mussels and shrimps.