Greek-Style Mussel Pilaf Cooked in a Rice Cooker

1. 1

   I bought pre-boiled frozen mussels this time.

2. 2

   When you are using fresh ones, soak in salted water to remove sand.

3. 3

   Steam-fry with a small amount of white wine.

4. 4

   Defrost them, and separate the broth and mussels.

5. 5

   Set aside a few in the shells for decoration.

6. 6

   Remove the shells from the remaining mussels.

7. 7

   Wash the rice and transfer into a sieve.

8. 8

   Mince the onion and garlic, and cut the tomatoes into small cubes.

9. 9

   Heat 1 tablespoon of each butter and olive oil in a frying pan, and add the onion and garlic.

10. 10

    Saute until they become translucent.

11. 11

    Add the rice and fry for 2-3 minutes.

12. 12

    Add the tomatoes, and briefly stir-fry.

13. 13

    Transfer the rice into a rice cooker.

14. 14

    Add the broth, white wine, and place the mussels on top.

15. 15

    Sprinkle with Italian parsley, and cook as usual.

16. 16

    When cooked, mix without the mussels, and serve on a plate.

17. 17

    Place the mussels on top, and sprinkle with parsley.

18. 18

    Drizzle with lemon juice if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.