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Mussel and Saffron Pilaf
Courtesy of UK Seafish Authority
Servings: 2
Prep Time: 15 Min.
Cook Time: 45 Min.
What you need:
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1 lb. fresh mussels, cleaned and de-bearded
1 large pinch saffron threads
2 Tbsp. olive oil
1 small onion, peeled and finely chopped
1 clove garlic, finely chopped
1/2 c. long grain rice
1 1/4 c. vegetable or fish stock
1 bay leaf
salt and black pepper
2 Tbsp. dried currants or sultanas
lemon wedges to garnish
What to do:
1. Preheat oven to 400°F.
2. Soak the saffron threads in 3 Tbsp. boiling water for 15 min.
3. Heat the oil in an ovenproof casserole dish and add the onion and garlic. Cook until soft. Stir in the rice. Add the stock, saffron with liquid and bay leaf. Season and bring to the boil. Cook in the oven for 15-20 min.
4. Add the mussels, cover and return to the oven. Cook for a further 10 min. until the mussels are opened (discard any that remain closed after cooking). Stir in the dried currants or sultanas. Garnish with lemon wedge and serve.

* Courtesy of Seafish, the UK Sea Fish Industry Authority
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
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