Best Mussels With Rice Pilaf Recipes

Creole Mussels with Rice image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 cup converted long-grain white rice
4 tablespoons unsalted butter
Kosher salt
1/2 onion, diced
3 stalks celery, diced
2 large plum tomatoes, diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Cajun seasoning
3/4 cup dry white wine
2 pounds mussels, scrubbed and debearded
Chopped fresh parsley, for topping

Steps:

Combine the rice, 1 tablespoon butter, 1/4 teaspoon salt and 2 cups water in a saucepan. Bring to a boil, stirring occasionally. Reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat and set aside.
Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add the onion and celery, season with salt and cook until just tender, about 8 minutes. Add the tomatoes, garlic, Worcestershire sauce and Cajun seasoning; cook until the tomatoes start breaking down, about 2 minutes. Add the wine and cook until reduced by half, about 4 minutes. Add 1 cup water and the mussels and season with salt. Cover and cook until the mussels open, 4 to 5 minutes (discard any unopened mussels). Remove from the heat and stir in the remaining 1 tablespoon butter; season with salt.
Fluff the rice with a fork and divide among bowls. Top with the mussels and broth; sprinkle with parsley.

Mussels and Saffron Pilaf image

Provided by threeovens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
salt & freshly ground black pepper
1/2 cup orzo pasta
1 1/2 cups rice
1 teaspoon ground turmeric
2 pinches saffron threads
1/2 cup dry white wine
2 cups chicken stock or 2 cups chicken broth
2 lbs mussels, scrubbed and debearded
1 cup peas, thawed if frozen
1/3 cup grape tomatoes, quartered
1/3 cup fresh parsley, chopped

Steps:

In a large skillet, heat the oil, over medium heat; add onions and cook until softened, about 2 minutes.
Stir in garlic and season with salt and pepper.
Add orzo pasta, increase heat slightly, then brown pasta, about 3 to 5 minutes.
Stir in rice, turmeric, and saffron.
Add wine and chicken stock, cover skillet, bring to a boil, lower heat and simmer until rice is al dente, about 10 minutes.
Stir in mussels, peas, and tomatoes; cover and cook until shells open, about 8 to 10 minutes (discard any shells that do not open).
Serve in shallow bowls, garnished with fresh parsley.

Nutrition Facts : Calories 717.8, Fat 14.3, SaturatedFat 2.5, Cholesterol 67.3, Sodium 831.7, Carbohydrate 97.9, Fiber 4.7, Sugar 6.2, Protein 40.5