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Crimean pilaf with mussels

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665
Kitchen Eastern
Calorie content 86.9 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 5.5 gr.
Fats * 4.1 gr.
Carbohydrates* 18 gr.
* per 100 gr. product
Crimean pilaf with mussels
Content

To prepare a fragrant Crimean pilaf, it is not necessary to use the freshest seafood from the Black Sea coast. We take frozen mussels and rapanas, which can be found in any supermarket in the freezer section. Rice, of course, we take long-grain: ordinary white or unpolished. We recommend preparing the dish in a thick-walled frying pan or cauldron - heating in such a dish is uniform and of high quality, practically excluding burning.

Ingredients

Cooking process

step 1 out of 14
Such pilaf is equally good with both white rice and brown rice. If you use the latter, we recommend that you soak it in cold water before cooking for at least six hours - this will significantly reduce the cooking time for pilaf.
step 2 out of 14
Fully defrost the frozen mussels to get rid of the ice crust.
step 3 out of 14
We do the same with rapa. We defrost them and drain the resulting water.
step 4 out of 14
Pour vegetable oil into a thick-walled pan or cauldron in such an amount that it covers the bottom with a layer of a couple of millimeters.
step 5 out of 14
Put the mussels in hot oil. Caution - they are quite active "shoot". Mix with butter.
step 6 out of 14
Next, lay the rapana, mix and fry everything together for a couple of minutes.
step 7 out of 14
Peel the onions, wash, dry and cut into small pieces. Pour the onion to the seafood, mix, continue to fry until the onion pieces are transparent.
step 8 out of 14
Peel the carrots from the upper skin, wash, dry and rub on a coarse grater. Put the carrot shavings in a skillet, stir everything together and continue to fry until the carrots soften.
step 9 out of 14
Rice is thoroughly washed beforehand to remove excess starch from the grains. If it is white rice, rinsing is sufficient. If the rice is brown, then it must first be soaked. We place the washed cereal in a pan with vegetables and seafood, level it into a flat layer.
step 10 out of 14
The groats should be covered with liquid one and a half to two centimeters. Therefore, add hot water additionally. Pour in salt to taste. Close the pan with a lid, bring the contents to a boil and reduce the heat to minimum. Cook pilaf for ten minutes with a slow boil.
step 11 out of 14
Then open the lid, put bay leaves and a washed, but unpeeled head of garlic on the rice.
step 12 out of 14
Also sprinkle the dish with the pilaf seasoning mixture. We close the pan with a lid and continue to cook pilaf for another ten minutes on low heat.
step 13 out of 14
Gently mix the finished pilaf.
step 14 out of 14
We lay out the pilaf on portioned plates along with mussels and rapa, sprinkle with chopped fresh herbs. Serve hot.
Bon Appetit!

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