Rice With Mussels tarifi


* 30 edible mussels
* 2 beef tomatoes
* 100 grams spring onions
* 2 cups of rice
* 2½ cups of water
* 2 tablespoons of butter
* 1 bunch of parsley
* Olive oil, pepper and salt


Leave the rice to soak for one hour in warm salted water. Fry the finely chopped spring onions in the olive oil until glazed, add the chopped and skinned tomatoes and a little salt. Leave everything to simmer on a low heat for about ten minutes. Add the water, the mussels, the soaked rice and the pepper and leave to simmer on medium heat until nearly all the fluid has evaporated. Put some thin slices of butter on top. Put a clean tea towel over the pan and cover it with the lid. Leave everything to simmer on a low heat for another 30 minutes. Add and mix the finely chopped parsley just before serving.

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