Mussels with Rice Pilaf

Name: Mussels with Rice Pilaf
Total time: 45 min
Yield: 3 servings
Ingredients: 3 or 4 dozen mussels; 1 cup dry white wine; 2 teaspoons tomato paste; 1 pound chopped onions; 2 tablespoons olive oil; 1 1/2 cups long-grain rice; 1/4 cup pine nuts; 4 tablespoons dried currants (raisins can be substituted); 1/4 cup chopped parsley

By Marian Burros

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: Lifestyle: Sunday Menu; Mussels, Done the Easy Way, With Rice

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Ingredients

Yield:3 servings

3 or 4dozen mussels
1cup dry white wine
2teaspoons tomato paste
1pound chopped onions
2tablespoons olive oil
1½cups long-grain rice
¼cup pine nuts
4tablespoons dried currants (raisins can be substituted)
¼cup chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
If mussels are not clean, scrub them with brush and rinse in several changes of water. Debeard. Discard any mussels that are open if the shells will not close.
Step 2
Cook mussels in the wine in a non-aluminum pot for about 5 minutes, until they open. Discard any mussels that do not open. Strain mussel broth. Set aside mussels and keep warm.
Step 3
Whisk the tomato paste into the mussel broth and add enough water to make 3 cups of liquid.
Step 4
Meanwhile, saute onions in hot olive oil until onions are soft, in a pan large enough to hold all of the ingredients.
Step 5
Add the rice and reserved liquid and bring to a boil. Cover, reduce heat and simmer for about 20 minutes, until rice is tender. About 5 minutes before the rice is finished, add the pine nuts and currants.
Step 6
About one minute before the rice is finished, arrange mussels on top of rice. Sprinkle on parsley.
Step 7
To serve, arrange mussels on top of rice.