A seafood take on pilaki, this dish gently cooks mussels with carrots, onion and rice in olive oil. Served cold, this hearty meze has a mildly sweet sauce and is a popular starter at meyhanes.
Sauté the onion and carrot in olive oil for a few minutes.
Add the tomato paste and cook briefly. Stir in the rinsed rice and sugar.
Add the mussel meat and enough hot water to cover. Cook over low heat until the rice and vegetables are tender.
Remove from the heat and let cool to room temperature. Drizzle with lemon juice and serve cold.
Important: Scrub the mussel shells thoroughly before use and discard any mussels that are open. Allergen: contains mollusks. Do not eat any mussels whose shells remain closed after cooking.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
