PILAFI ME MYTHIA (MUSSEL PILAF)

      Title: PILAFI ME MYTHIA (MUSSEL PILAF)
  Categories: Greek, Seafood
       Yield: 6 Servings
  
            Karen Mintzias
   1 1/2 kg Fresh mussels
            Water
            Salt
     1/4 c  Olive oil
     1/4 c  Butter
       1 lg Onion; finely choppped
     1/2 c  Dry white wine
            Freshly ground black pepper
       2 c  Short grain rice
     1/4 c  Chopped parsley
            Parsley sprigs, lemon wedges
  
   Serves: 6 Cooking time: 45 minutes
   
   Scrub mussels with a stiff brush, scraping shells with a knife blade
   to clean them thoroughly.  Tug beard towards pointed end to remove.
   Place in a bowl of lukewarm salted water until mussels open. If any
   are open to begin with, tap shell - if mussel does not close, then
   discard it. While mussels are open, run lukewarm water into the bowl
   so that any sand can be expelled from the mussels.  Drain.
   
   Heat oil and butter in a deep pan and add onion.  Fry gently until
   transparent.  Add mussels, cover pan and cook for 5 minutes until
   shells open.  If any do not open, then discard them. Add 3 cups cold
   water, wine, 1 1/2 teaspoons salt and pepper to taste.  Cover pan and
   bring to a slow simmer.  Simmer gently for 10 minutes, then remove
   mussels with a slotted spoon.
   
   Wash rice until water runs clear, then add to liquid in pan with the
   parsley.  Bring to the boil, stirring occasionally. Reduce heat,
   cover pan tightly and cook over low heat for 15 minutes.
   
   While rice is cooking scoop mussels from shells and reserve. Keep 6
   mussels in the shell for garnish. Put shelled mussels on top of rice.
   Place two paper towels over rim of pan and fit lid on firmly. Leave
   on low heat for further 5 minutes, then remove pan to side of stove
   and leave for 10 minutes.
   
   Blend mussels through rice with a fork and pile pilafi in a dish.
   Garnish with reserved mussels, parsley sprigs and lemon wedges.
   
   Note: 1/2 cup tomato puree (not paste) may replace 1/2 cup water for a
   different flavour.
   
   From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN:
   186302 069 1
   
   Typed for you by Karen Mintzias
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