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Mussel and Saffron Pilaff Serves 2

  • Ingredients:

  • 455g (1lb) Bantry Bay mussels, defrosted
  • 1 large pinch saffron strands
  • 2 15ml spoon (2 tbsp) olive oil
  • 1 small onion, peeled and finely chopped
  • 1 clove garlic, finely chopped
  • 125g (4 and a half oz) long grain rice
  • 300ml (10 fl oz) vegetable or fish stock
  • 1 bay leaf
  • salt and freshly milled black pepper
  • 30g (1oz) dried currants or sultanas
  • lemon wedges to garnish

Method

  1. Preheat the oven to 190°C/375°F,Gas Mark 5
  2. Soak the saffron threads in 3 x 15ml spoon (3 tablespoons) boiling water
    for 15 minutes.
  3. Heat the oil in an ovenproof casserole dish and add the onion and garlic. 
    Cook until soft.
  4. Stir in the rice.  Add the stock, saffron with liquid and bay leaf.  Season and      
    bring to the boil.  Cook in the oven for 15-20 minutes.
  5. Add the mussels, cover and return to the oven.  Cook for a further 10 minutes 
    until the mussels are opened.  Discard any mussels that remain closed after
    cooking.  Stir in the dried currants or sultanas.
  6. Garnish with lemon wedge and Serve.
Recipe kindly donated by The Seafish Industry

 

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