Mussel Rice (Greek Mydopilafo)
TO BHMA International Edition counts down to Clean Monday by sharing traditional Lenten recipes. A beloved classic for seafood lovers, this Greek-style mussel rice is light, fragrant, and ready in just 25 minutes.
TO BHMA International Edition counts down to Clean Monday by sharing traditional Lenten recipes. A beloved classic for seafood lovers, this Greek-style mussel rice is light, fragrant, and ready in just 25 minutes.
Info
Prep Time:
10mCook Time:
15mDifficulty Level:
Ingredients
- 1 lb (500 g) cleaned mussels (see note for fresh mussels)
- ¼ cup olive oil
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 garlic clove, minced
- 2 scallions, sliced
- 1 hot pepper, finely chopped
- 6 cherry tomatoes, halved
- ¼ cup ouzo
- 2½ cups Carolina rice (or other medium-grain rice), rinsed
- 5 cups hot water
- Juice of 1 lemon
- 2 tablespoons fresh dill, chopped
- Salt
- Freshly ground black pepper
Directions
Heat the olive oil in a large pot over medium heat. Sauté the chopped onion for 2 minutes.
Add the green pepper and garlic. Sauté for another 2 minutes, stirring.
Stir in the scallions and cherry tomatoes. Cook for 2 more minutes.
Deglaze with the ouzo and allow the alcohol to evaporate.
Add the rinsed rice and stir well to coat it in the oil.
Pour in the hot water, stir, and bring to a boil.
Reduce the heat to low, partially cover the pot, and simmer for 10 minutes.
Add the mussels, salt, and pepper. Cover and simmer for another 2–3 minutes.
Taste the rice to see if it is done cooking. Stir in the lemon juice and fresh dill.
Drizzle with a little extra olive oil, remove from heat, and let rest for 5 minutes before serving.
Recipe Tips
Cook the rice over low heat to prevent the liquid from evaporating too quickly. If needed, add a splash of hot water or stock to keep the dish moist and prevent it from drying out.
