Midye Pilavi Recipe

Name: Midye Pilavi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 20 large mussels or 30 small ones; 2 medium onions, chopped; 45 tablespoons extra-virgin olive oil; 2 tablespoons pine nuts; 1/2 cup long-grain rice; 2 medium tomatoes, peeled and chopped; 1 1/2 teaspoons sugar; 1 tablespoon raisins; Salt and pepper; 1 teaspoon allspice; 1/4 cup chopped dill

Servings: persons

1
Scrub the mussels, pull off their beards (the hairy bits that hang out of the shell), and wash them well.
2
Discard any which are broken and those which feel very heavy or very light or which do not close when they are tapped or dipped in cold water.
3
Put them in a pan with 1/4 inch of water.
4
Put the lid on and bring to the boil.
5
The shells will open in 23 minutes.
6
Take them off the heat and discard any which remain closed.
7
Keep 810 mussels aside in their shells.
8
Remove the others from their shells and discard the shells.
9
Strain the liquid in the pan and keep aside.
10
Fry the onions in 2 tablespoons of the oil till soft and golden.
11
Add the pine nuts, and when they begin to color, add the rice and stir for a minute or so.
12
Add the tomatoes and the sugar and simmer 5 minutes.
13
Add the raisins and 3/4 cup of the mussel water (add more water if necessary to make up the amount).
14
Season with salt, pepper, and allspice and stir gently.
15
Cook, covered, over low heat for about 1520 minutes, until the liquid is absorbed and the rice is tender.
16
Stir in the remaining raw oil and the dill.
17
Very gently fold in the shelled mussels and serve cold, arranging the mussels in their open shells on top.

1656

kcal

Calories

174

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: About 20 large mussels or 30 small ones, 2 medium onions, chopped, 45 tablespoons extra-virgin olive oil, 2 tablespoons pine nuts, and more.

Yes, Midye Pilavi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Midye Pilavi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions