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Print Recipe
 Risotto of Mussels Recipe
This is a familiar dish for the indigenous inhabitants of Odessa. Pilaf turns out very tasty. Cooking will not take much time. The whole family will be delighted. The taste of the dish is marine and spicy.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Ukrainian
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Ukrainian
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Rinse the rice and leave it in cold water to swell for 30 minutes.
    Rinse the rice and leave it in cold water to swell for 30 minutes.
  2. In a deep saucepan with a thick bottom, fry finely chopped onions and grated carrots in vegetable oil. Then add the celery stalk, chopped into strips, chili pepper and garlic. As soon as the vegetables turn golden brown, add the mussels.
    In a deep saucepan with a thick bottom, fry finely chopped onions and grated carrots in vegetable oil. Then add the celery stalk, chopped into strips, chili pepper and garlic. As soon as the vegetables turn golden brown, add the mussels.
  3. After a couple of minutes, pour into a glass of white wine. Continue cooking without a lid for about five minutes, pour in the chicken broth. Add salt and pepper to taste. If a little sour, add a tablespoon of sugar. Mix well. Now add the rice, mix well again (the pilaf is mixed once), add spices and raisins. Cover tightly with a lid, reduce the heat to a minimum. Simmer for 15 minutes. Turn off the heat on the stove and let it brew for another 15 minutes. Serve, sprinkled with chopped parsley or coriander.
    After a couple of minutes, pour into a glass of white wine. Continue cooking without a lid for about five minutes, pour in the chicken broth. Add salt and pepper to taste. If a little sour, add a tablespoon of sugar. Mix well. Now add the rice, mix well again (the pilaf is mixed once), add spices and raisins. Cover tightly with a lid, reduce the heat to a minimum. Simmer for 15 minutes. Turn off the heat on the stove and let it brew for another 15 minutes. Serve, sprinkled with chopped parsley or coriander.
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