Comforting Main

Spiced mussel pilaf

Name: Spiced mussel pilaf
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 teaspoon ground turmeric; 2 cinnamon quills, lightly bruised; 2 cups (400g) basmati rice; 2 cups (500ml) salt-reduced chicken stock; 1kg mussels, scrubbed, debearded; 1 cup (120g) frozen peas; 2 tablespoons chopped coriander leaves

Rate now

15m

25m

Jump to recipe

by Louise Pickford

Food stylist and author

Oct 03, 2015

With very little stirring required, this simple spiced mussel pilaf is a great midweek meal.

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground turmeric
2 cinnamon quills, lightly bruised
2 cups (400g) basmati rice
2 cups (500ml) salt-reduced chicken stock
1kg mussels, scrubbed, debearded
1 cup (120g) frozen peas
2 tablespoons chopped coriander leaves

Method

1.

Heat the olive oil in a large saucepan over medium heat. Add the onion, chopped garlic, ground turmeric and cinnamon quills, then season with sea salt and freshly ground black pepper. Cook for 5 minutes, stirring, until the onion has softened.
2.

Add the rice, then stir for 1 minute to coat the grains well in the onion mixture. Add the chicken stock and bring to the boil over medium-high heat, then cover and cook over low heat for 10 minutes. Add the mussels and frozen peas and give everything a good stir to combine. Cover again and cook the pilaf for a further 10 minutes until the rice is tender and the mussel shells have opened (discard any that haven't opened after this time).
3.

Remove the saucepan from the heat, then stand, covered, for 5 minutes. Stir in the chopped coriander leaves, then divide the pilaf among bowls and serve.