1
Sauté the vegetables
8 minSauté the onion and carrot in olive oil for a few minutes.
Meze
A dish in which mussels are slow-cooked in olive oil with carrots, onion, and rice - the pilaki technique adapted to seafood. Served cold, this filling meze, with its slightly sweet sauce, is a beloved starter at tavern tables.
Step by Step
How to make it?
2
Add the tomato paste and rice
5 minAdd the tomato paste, sauté briefly, then add the washed rice and sugar.
3
Cook with the mussels and water
25 minAdd the mussel meat and enough hot water to cover, then cook over low heat until the rice and vegetables soften.
4
Cool and serve with lemon
5 minRemove from heat, let cool to room temperature, drizzle with lemon juice, and serve cold.
Reminder
Important: Before using the mussels, scrub the shells thoroughly with a brush and discard any that are open. Allergen: contains shellfish. Note: don't eat any mussels that haven't opened after cooking.
Editor's Note Editörün Notu
If you let the mussels rest in clean water for a few hours, the sand inside is significantly reduced; changing the water a few times makes this process even more effective.
Admin DadaGastro · verified in test kitchen
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