An aromatic seafood pilaf inspired by Istanbul's street flavors, in which mussels are added to rice pilaf with spices. Prepared with a special spice blend where cinnamon, clove, and black pepper stand out.
Heat the olive oil in a pot and lightly toast the pine nuts until golden, then add the onion and sauté until translucent.
Add the cleaned mussel meat, cinnamon, cloves, and black pepper and sauté together for 3-4 minutes.
Add the rinsed rice and sauté for 2 minutes, then add the hot water and salt and bring to a boil.
Once boiling, reduce to low heat and cook with the lid closed until the water is absorbed.
Remove from heat and let rest for 10 minutes, then stir and serve hot or warm.
Important: When washing the mussels, clean off any sand and shell debris; if using fresh mussels, they should be removed from their shells before cooking. Allergen: contains shellfish.
Briefly sautéing the spices in olive oil is the single most important step for giving the pilaf its traditional mussel-pilaf aroma.
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