In Greek: μυδοπίλαφο με ντομάτα, say: mee-thoh-PEE-lah-foh meh doh-MAH-tah
Mussels (mythia, say: MEETH-yah) are best known as a specialty of Northern Greece, although they can be found elsewhere in Greece. Serve this as a meze with beer, wine, or ouzo – or appetizer, or side dish.
When cleaning fresh mussels, remember to scrub well with a stiff brush, get rid of all sand, and remove the “beard” before getting started with the recipe.
Cook Time: 20 minutes
Total Time: 20 minutes
- 7 ounces (200 gr) of olive oil margarine (or vegetable margarine)
- 3 medium onions, finely chopped
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of freshly ground pepper
- 1 pound (about 1/2 kilo) of fresh mussels in the shell, well cleaned
- 3 tomatoes, finely chopped
- 2 cloves of garlic, finely sliced
- 2 1/2 cups of converted long grain rice
- 5 cups of water
In a dutch oven or other pot, heat margarine over medium heat. When hot, add onions, salt, and pepper and sauté for 5 minutes. Add cleaned mussels, tomato, garlic, rice, and water. Bring to a boil and cook uncovered for about 15 minutes, until rice is cooked.
Yield: 6 servings of rice with mussels.
Note: If any mussels do not open during the cooking process, discard.