How to make
Rinse the mussels in ice water, making sure the shells are clean.
Set them aside if you want to cook them with the rice together. The other option is to boil the mussels, remove the shells and add them to the rice. The choice is yours.
Stew the onion and carrots in butter and oil in a deep pan or double bottomed pot for about 8 minutes or until soft.
If you want the mussels in their shells, now is the time to add them to the same pot and add the broth or water. Add the rice, oregano, dill, salt and black pepper into the pot and leave them to boil.
Reduce the heat and simmer with the lid closed for about 20-30 minutes or until the rice is cooked, stirring occasionally and making sure there is no liquid left at the bottom. Add more liquid if needed.
During the last few minutes of cooking, add a lump of butter and stir. When the rice is cooked, add the pressed garlic, stir and turn off the heat.
The garlic will cook in the delicious pilaf from the heat of the rice and retain some of its flavor that way. Serve the mussels with rice hot, garnished with fresh herbs.
Note: If using whole mussels, the rice will enter the mussels as they open and fill them.
Discard any mussels that did not open during cooking. If you cook the mussels in advance or use frozen ones, add them to the water and rice.
Enjoy the easy pilaf with mussels and basmati rice!
