Mussels in Saffron Rice with Vegetables Recipe
For thousands of years, mussels are collected on the coast. In the menu of small coastal restaurants tessalonica you can find numerous dishes of mussels… This dish is consonant with the Spanish paella, but nevertheless, it is original and unique!
Servings Prep Time
4 5minutes
Cook Time
40minutes
Servings Prep Time
4 5minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Here is a set of products.
  2. I bought already peeled mussels in their own juice, so they are thoroughly washed and looked to avoid open shells. Peel carrots and zucchini, cut into strips, and onions and garlic cut into rings.
  3. Preheat a deep fryer (pot) with olive oil, fry the onion and garlic until a light “Golden”, add the carrots, a little fry together. Add mussels and let them simmer 5 min.
  4. Add the zucchini bars.
  5. Add ouzo, wine, fish broth (I have – pre-frozen), salt, pepper, Bay leaf. Simmer on low heat for 4-5 minutes.
  6. Add washed raw rice, saffron. Cook over high heat for about 10 minutes, stirring constantly.
  7. Admire how the shells unfold in this wonderful Mediterranean “pilaf”!!

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