Mussel Pilaf

Ingredients

200 g long-grain rice

200 g mussels

1 onion

1 carrot

1 head garlic

1/2 tsp cumin

Salt

Paprika

Ground black pepper

Ground ginger

Pour 4-5 tablespoons of olive oil into a roasting pan or cast-iron wok and heat it. Once the oil begins to smell pleasantly and crackle, and a light white smoke appears, add 0.5 teaspoon of cumin and fry for 2-3 minutes. Peel and dice the onion and carrot. Fry the onion and carrot in the oil, immediately adding the unpeeled garlic cloves.

 

Fry the mixture until the onion is almost translucent and the carrots are soft. Season with salt to taste, add ground black pepper and red paprika (almost a teaspoon), and a pinch of ground ginger.



Continue to fry over medium heat, stirring constantly, for another 5-6 minutes. Add the defrosted mussels, stir, and pour in half a glass of white wine.



Add the long-grain rice. The rice should fry briefly and become coated with a film of oil.



The Selected rice will become slightly translucent, with a pearly hue.



Pour two cups of boiling water or broth into the rice (if you boiled the mussels, it's best to reserve the broth). Bring to a boil and, covered, simmer over low heat until the liquid barely simmers. Cook until the rice has completely absorbed all the liquid—about 20-25 minutes.

Gently stir the pilaf and pile it into a mound. Cover and cook for another 10-15 minutes over low heat until the pilaf is steamed and perfectly fluffy.

Place the hot pilaf on a large platter or individual plates and serve.

Enjoy!