Inspired by Istanbul street food, this aromatic seafood pilaf combines mussels with spiced rice. Cinnamon, cloves and black pepper give it a distinctive seasoning blend.
Heat the olive oil in a pot. Sauté the pine nuts until lightly golden, then add the onion and cook until softened and translucent.
Add the cleaned mussel meat, cinnamon, cloves and black pepper. Sauté together for 3–4 minutes.
Add the drained rice and sauté for 2 minutes. Add the hot water and salt, then bring to a boil.
Once boiling, reduce the heat to low, cover the pot and cook until the liquid is absorbed.
Remove from the heat and let stand for 10 minutes. Fluff the pilaf, then serve warm or hot.
Important: Rinse the mussels to remove any sand or shell fragments. If using fresh mussels, remove them from their shells before cooking. Allergen: contains mollusks.
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