Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, perfect midopilafo (mussels with rice). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Perfect midopilafo (mussels with rice). Τελευταία Νέα Sintages Pareas. Perfect midopilafo (mussels with rice). Μπισκότα με ταχίνι, σουσάμι και μέλι. Καριόκες νηστίσιμες της Αργυρώς. "Midopilafo" Mussels. Be the first to review ""Midopilafo" Mussels" Cancel reply.
Perfect midopilafo (mussels with rice) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Perfect midopilafo (mussels with rice) is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have perfect midopilafo (mussels with rice) using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Perfect midopilafo (mussels with rice):
- Make ready 1 kg mussels
- Get 1/2 cup ouzo
- Prepare 2 onions
- Take 1 clove garlic
- Get 1 cup basmati rice
- Take 1 cup white wine
- Get 5 tbsp olive oil
- Take 1 cup finely chopped tomato
- Make ready 3 tbsp spearmint
- Get 4 tbsp dill
- Get 2 tbsp roasted pine nuts
- Take 1 spring onion
- Prepare salt and white pepper
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Instructions to make Perfect midopilafo (mussels with rice):
- Place the mussels in a large pot together with the ouzo and half the wine and boil with the lid on for a few minutes. Strain them and set the stock aside.
- Using a deep frying pan heat the olive oil and sauté the onions, finely chopped. When they are tender add the garlic, finely chopped and finally the rice. Stir for a while until it becomes translucent.
- Strain the stock from the mussels in a cup. It should be about 2/3 of the cup. Add the stock to the rice with the rest of the wine and add as much water as is needed for the ratio of water to rice to be two to one.
- Boil the rice for 12 minutes over medium heat, with the lid on.
- Add the tomato, the mussels and the herbs, finely chopped. Season with salt and pepper and continue cooking with a lid on until the rice absorbs all the liquids.
- Serve garnished with the pine nuts (if you like you can roast them) and the spring onion cut into round slices.
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