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Rick Stein Greek Mussels And Rice Recipe

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Rick Stein's creamy mussels with cider recipe Recipe Mussels recipe, Recipes, Shellfish recipes
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Description

This Greek-inspired recipe by Rick Stein is a perfect dish for seafood lovers. It is a delicious combination of fresh mussels, aromatic herbs, and flavorful rice. The dish has a subtle flavor and is easy to prepare.

Prep Time

The preparation time for this recipe is approximately 20 minutes.

Cook Time

The cooking time for this recipe is approximately 30 minutes.

Ingredients

  • 1kg fresh mussels
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 250g long-grain rice
  • 500ml hot chicken or fish stock
  • Salt and freshly ground black pepper
  • A handful of chopped fresh parsley

Equipment

  • A large lidded pan
  • A wooden spoon

Method

  1. Start by cleaning the mussels. Discard any open ones that don’t close when tapped. Rinse them in cold water and remove the beards by pulling them gently towards the hinge.
  2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes or until softened.
  3. Add the smoked paprika, oregano, thyme, and bay leaf to the pan, and cook for a further minute.
  4. Add the rice to the pan and stir to coat it in the spices and aromatics. Cook for 1-2 minutes.
  5. Now add the hot chicken or fish stock to the pan, along with a pinch of salt and freshly ground black pepper. Stir well.
  6. Bring the mixture to the boil, then reduce the heat to low. Cover the pan with a lid and simmer gently for 10-15 minutes, or until the rice is tender and has absorbed all the liquid.
  7. Add the cleaned mussels to the pan and stir well. Cover the pan again and cook for a further 5-7 minutes or until all the mussels have opened.
  8. Discard any mussels that haven’t opened.
  9. Remove the bay leaf and sprinkle the chopped fresh parsley over the top of the dish.
  10. Serve hot with crusty bread and a glass of white wine.

Notes

  • This recipe works equally well with clams or other shellfish.
  • If you don't have smoked paprika, you can use regular paprika instead.
  • If you like your food spicy, you can add a diced red chili pepper to the pan along with the onions and garlic.

Nutrition Info

  • Calories: 516 kcal
  • Carbohydrates: 62g
  • Protein: 30g
  • Fat: 16g
  • Saturated Fat: 2g
  • Cholesterol: 70mg
  • Sodium: 1095mg
  • Potassium: 941mg
  • Fiber: 3g
  • Sugar: 3g
  • Vitamin A: 1115IU
  • Vitamin C: 44mg
  • Calcium: 119mg
  • Iron: 11mg

Recipe Tips

  • Make sure to discard any mussels that haven't opened after cooking.
  • For a vegetarian version of this recipe, you can replace the mussels with chopped vegetables like bell peppers, zucchini, and eggplant.
  • You can also add a squeeze of lemon juice to the dish before serving to brighten up the flavors.

Enjoy this delicious and flavorful recipe by Rick Stein!


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