Mussel Pilaf with Basmati rice (FOODURISMO.COM) скачать в хорошем качестве

Mussel Pilaf with Basmati rice (FOODURISMO.COM)

Join this channel to get access to perks:    / @foodurismo   Mussels are an exquisite seafood appetizer. Their iodine aroma and soft "meaty" texture have countless passionate "lovers" but also some sworn enemies. However, this recipe is for the former. Fresh mussels are at their best and largest size from May to August. However, all year round we can find frozen mussels, either just the meat or with their shells. Mussel pilaf is a very nice and tasty way to use fresh or frozen mussels. The truth is that I have never dealt with cleaning fresh mussels. Whenever I have cooked mussels at home, they are always frozen and always just the meat. I make the mussel pilaf slightly red and prefer basmati rice because it is aromatic and stays nicely grainy. If you love spicy food, even just a little spicy, add a finely chopped hot chili pepper and some curry. The combination is very interesting and goes very well with mussels and aromatic basmati. In this recipe, I also used a little butter along with the olive oil, because the butter leaves a very nice texture on the pilaf. However, if you are fasting or do not want to use butter, you can simply sauté with olive oil alone. Ingredients for mussel pilaf for 4 people 600 g fresh or frozen mussel meat 200 g basmati rice or rice for pilaf 2 large fresh spring onions or 1 medium dry onion 1 Florina pepper (I also used half a hot chili pepper) dill for garnish 120 g canned tomatoes 30 g tomato paste 50 ml white wine 30 ml olive oil + 30 g butter (you can omit the butter and use plain olive oil, 60 ml) salt, pepper, curry (half a teaspoon of each) 380 ml water (to be precise, 1 part rice and 2 parts water) INSTRUCTIONS Finely chop the spring onions and peppers. In a pan, add the butter and olive oil, and as soon as they are hot, add the spring onions and peppers. Stir well until softened, about 5-6 minutes over medium heat. Add the rice and stir well for 3-4 minutes until glossy. This process helps the pilaf stay grainy during and after cooking. Add the salt, pepper, and curry while sautéing the rice. Deglaze with the wine. Let it evaporate for 2-3 minutes. Add the mussel meat. Stir well. Add the tomato paste and tomatoes. Pour in the water. Stir, reduce the heat, cover the pan, and let it cook. It will take about 12-14 minutes, depending on the rice. When you check the food and see that the rice is al dente, remove it from the heat, leave it covered for 4-5 minutes to absorb the liquids, and serve. You can add chopped dill or parsley if you like. Subscribe: https://goo.gl/Ehpyh4 Find us at www.foodurismo.com : https://goo.gl/JTpLku Facebook: https://goo.gl/xPJF3G Instagram: https://goo.gl/HP6kc3 Twitter: https://goo.gl/NLMnHk The recipe was published on foodurismo.com: https://foodurismo.com/cms/midopilafo/ #foodurismo #youtube #recipe