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Mussels with Brown Rice and Basil

Nadia GalinovaNadia Galinova
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Mussels with Brown Rice and Basil
Image: Yordanka Kovacheva
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16/10/2021
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Preparation
10 min.
Cooking
30 min.
Тotal
40 min.
Servings
4
"Mussels with rice and aromatic spices - should we take out the big plates"

Ingredients

  • brown rice - 1 cup (whole grain)
  • leek - 1 large stalk
  • fresh black mussels - 7 oz (200 g)
  • white mussels - 7 oz (200 g) fresh or frozen
  • olive oil - 5 tbsp.
  • vegetable spice - 1 - 2 tbsp.
  • olives - about 16 pcs.
  • salt - by taste
  • fresh basil leaves - for sprinkling
measures

How to cook

The brown rice is soaked for 1 hour in cold water.

Cut the leeks into small pieces and stew them until they completely soften in olive oil with a little salt and 1-2 tbsp. of water.

Pour the well strained rice and fry them for a minute or two, while stirring constantly, then pour water according to the manufacturer's instructions, depending on the type you use.

For mine I needed 2.5 parts of liquid per 1 part of rice, but some need more. Add the vegetable seasoning.

Boil it over medium heat and when the water is almost boiling, add the mussels and olives - pitted and cut into large pieces. When the seafood opens up, the dish is ready.

Cover it with a lid for 5 minutes, then serve it, by sprinkling each serving with chopped basil leaves.

Enjoy your meal!

Tip: If desired, you can prepare the mussels separately and add them to the dish at the end without the shells.

I have only done this with black mussels, whose shells are larger to make them easier to eat.

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