Mussels have been harvested on the coast for thousands of years. In the menu of the small coastal restaurants of Tessalonika you can find numerous dishes of mussels... This dish is consonant with Spanish paella, but, nevertheless, it is original and unique!
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
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Instructions
- Here is a set of products.
- I bought already peeled mussels in their own juice, so I washed them thoroughly and looked so that the shells would not open. Peel the carrots and zucchini, cut into strips, and cut the onion and garlic into rings.
- Heat olive oil in a deep fryer (pot), fry onion and garlic until light "golden", add carrots, fry a little together. Add the mussels and let them simmer for 5 minutes.
- Add zucchini bars.
- Add ouzo, wine, fish broth (I have it pre-frozen), salt, pepper, bay leaf. Simmer on low heat for 4-5 minutes.
- Add the washed raw rice, saffron. Cook over high heat for about 10 minutes, stirring constantly.
- Admire how the shells open in this wonderful Mediterranean "pilaf"!!
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