Name: Mussel Pilau
Ingredients: 1 1/4 kg Mussels; (3lb); 450 ml Water; ( 3/4); 1 sm Onion; chopped; 2 tb Olive oil; 250 g Basmati or long grain rice; soaked for 30; ; minutes (8oz); 6 tb Olive oil; 1 Medium-sized onion; finely sliced; 2 Cloves garlic; crushed (2 to 3); 1 Fresh green chilli; or a dried red one,; ; de-seeded and; ; chopped; 300 ml Mussel stock; strained ( 1/2; ; pint); 2 Pinches saffron; soaked in three; ; tablespoons of hot; ; mussel liquid for; ; 10 mins; Salt and freshly ground black pepper; A sprig of fresh dill; to garnish

CATEGORY	CUISINE	TAG	YIELD
Grains		Sainsbury6	4	servings

INGREDIENTS

1 1/4	kg	Mussels; (3lb)
450	ml	Water; ( 3/4)
1	sm	Onion; chopped
2	tb	Olive oil
250	g	Basmati or long grain rice; soaked for 30
		; minutes (8oz)
6	tb	Olive oil
1		Medium-sized onion; finely sliced
2		Cloves garlic; crushed (2 to 3)
1		Fresh green chilli; or a dried red one,
		; de-seeded and
		; chopped
300	ml	Mussel stock; strained ( 1/2
		; pint)
2		Pinches saffron; soaked in three
		; tablespoons of hot
		; mussel liquid for
		; 10 mins
		Salt and freshly ground black pepper
		A sprig of fresh dill; to garnish

INSTRUCTIONS

GENERAL
FOR THE PILAU
Scrape the mussels, removing any barnacles and the beards.
Place them in a sink full of water, let the grit sink and lift them out by
hand; repeat this several times until the water appears clear.
Bring the 450ml (3/4pint) water, chopped onion and oil to the boil in a
large saucepan.
Add the mussels, cover and cook briskly for 2-3 minutes until the shells
open, shaking the pan occasionally.
Take the mussels out with a slotted spoon and let the liquid in the
saucepan settle for 5 minutes, in case of grit, before you strain and
measure it.
In the meantime, discard any unopened mussels, and take the rest out of
their shells, apart from a dozen or so for decoration.
Drain the rice. Bring to the boil about 900ml (1 1/2pints) water with a
little salt in a pan, add the drained rice and cook briskly for 4 minutes;
the rice should still be hard.
Strain rice immediately, rinse with cold water, and reserve.
Heat the oil and brown the onion in a large frying pan; add the garlic and
chilli and saute together for 1 minute.
Add the measured mussel stock, the saffron liquid, seasoning and all the
mussels. Bring to the boil then add the rice.
Reduce heat and cook gently for 5-7 minutes, stirring occasionally, until
all the liquid is absorbed and the rice is cooked.
Garnish with a sprig of dill.
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