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| Midopilafo (Mussels with rice) |
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| Ingredients |
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2lbs/1kg fresh mussels
1 scant cup/200ml Greek extra virgin olive oil
1 large onion, finely chopped
1 scant cup/200 ml dry white wine
2 cloves garlic, minced
3 tomatoes, peeled and diced small
2 1/4 cups / 450g rice
1 tbsp flat-leaved parsley, finely chopped
1 tbsp dill, fineely chopped
salt and freshly ground black pepper
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| Preparation |
| July's Recipe:
Midopilafo
(Mussels with rice)
Serves 4-6
Ingredients:
2lbs/1kg fresh mussels
1 scant cup/200ml Greek extra virgin olive oil
1 large onion, finely chopped
1 scant cup/200 ml dry white wine
2 cloves garlic, minced
3 tomatoes, peeled and diced small
2 1/4 cups / 450g rice
1 tbsp flat-leaved parsley, finely chopped
1 tbsp dill, fineely chopped
salt and freshly ground black pepper
Preparation:
Wash the mussels, scrub them thoroughly, and discard any that are already open. Heat the olive oil in a pan and saute the onions. Add the mussels and a little water and bring to a boil. Discard the mussels that do not open. Pour in the white wine, add the tomatoes, and season with salt and pepper. Pour in enough water so the mussels are well covered, and simmer for about 15 minutes. Then add the rice, and cook until tender and the stock has been absorbed (add hot water if necessary). Arrange on a serving dish and garnish with parsley and dill. |
excerpts from: "Culinaria Greece" , by Marianthi Minola |
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