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 cups
Salt and spices for mussels, oil
Curry seasonings, cumin, saffron, marjoram, coriander and turmeric – to taste.
How to cook pilaf with mussels
1. Peel onions and carrots; finely chop the onion, grate the carrots on a coarse grater.
2. Heat a frying pan or a thick-walled pan, pour 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. Evenly pour long-grain rice into the pan or pan, wait a couple of minutes and mix.
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
Shrimps in shell – 500 grams
Rice (preferably long- grain ) – 1 cup with a volume of 250 milliliters
Bulgarian pepper – 1 piece
Onion – 1 head
Carrots – 2 small or 1 large
Garlic – 2 teeth
Turmeric – on the tip of a knife
Red or black ground 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, 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 thawed mussels in cold water, remove the insides – greenish threads, if any.
6. Shrimps and mussels put in a saucepan, pour 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 onion, cut into half rings 5 millimeters thick.
9. Peel the garlic, grate on a fine grater.
10. Put a thick-walled pan on fire, pour in olive oil.
11. Put chopped onions, garlic, carrots, bell peppers into a saucepan.
12. Stew vegetables for 7 minutes over medium heat, stirring regularly.
13. Put mussels and shrimps, add turmeric, pepper and 1 teaspoon of salt; simmer for 1 more hour.
14. Rinse rice in warm water, put in a pan with vegetables and mussels.
15. With a spoon, spread the rice evenly over the 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 the rice is cooked, mix the pilaf with mussels and shrimps.