Mussel and Saffron Pilaff
A fresh rice and seafood dish.
Serves 2
Ingredients
- 455g (1lb) fresh mussels, cleaned and de-bearded
- 1 large pinch saffron threads
- 2 x 15ml spoon (2 tablespoons) olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 125g (41⁄2oz) long grain rice
- 300ml (10 fl oz) vegetable or fish stock
- 1 bay leaf
- salt and black pepper
- 30g (1oz) dried currants or sultanas
- lemon wedges to garnish
Method
Preheat oven to 200°C/400°F/Gas Mark 6.
- Soak the saffron threads in 3 x 15ml spoon (3 tablespoons) boiling water for 15 minutes.
- Heat the oil in an ovenproof casserole dish and add the onion and garlic. Cook until soft.
- Stir in the rice. Add the stock, saffron with liquid and bay leaf. Season and bring to the boil. Cook in the oven for 15-20 minutes.
- Add the mussels, cover and return to the oven. Cook for a further 10 minutes until the mussels are opened (discard any that remain closed after cooking). Stir in the dried currants or sultanas.
- Garnish with lemon wedge and serve.
Recipe courtesy of Seafish.
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