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How to make Spiced mussel pilaf

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

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) Massel salt reduced chicken style liquid stock
  • 1kg mussels, scrubbed, debearded
  • 1 cup (120g) frozen peas
  • 2 tablespoons chopped coriander leaves

Method

  • Step 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.
  • Step 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).
  • Step 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.