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Midopilafo
Midopílafo: Thessaloniki mussel pilaf with tomato, dill and lemon
Midopilafo is what Thessaloniki fishermen's families make on a fasting Friday or a cheap midweek night, when a bag of mussels from the Thermaic Gulf can feed a crowd. The mussels are steamed first and their briny liquor becomes the stock for the rice, which simmers with onion, a little tomato and dill until tender and a touch soupy. The shelled mussels go back in at the end so they stay plump. Some cooks add white wine; this version uses lemon and the mussel juice only, so it is alcohol-free. Common mistake: cooking the shelled mussels with the rice the whole time — they shrink to rubber. Chef's tip: strain the mussel liquor through a fine sieve lined with kitchen paper to catch any grit.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
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What you'll need
Fresh ingredients (5)
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Method
0/7 doneStep 1: Check 2 ⅝ lb live mussels: throw away any that are cracked or stay open when tapped.
Step 2: Bring 3 ¼ cups water to the boil in a wide pan, add the mussels, cover and cook over a high heat for 3–4 minutes, shaking, until they open. Discard any that stay shut.
4 minStep 3: Lift out the mussels and strain the liquor through a sieve lined with kitchen paper; you need about 800 ml, so top up with water. Pick most of the mussels from their shells, keeping 12 in the shell to decorate. Keep them covered in the fridge.
10 minStep 4: Warm 5 tbsp olive oil in a heavy pot over a medium heat and soften 1 onion and 3 spring onions until translucent. Add 2 cloves garlic and 1 tbsp tomato paste and stir for 1 minute.
7 minStep 5: Add 9 oz medium-grain rice and stir until glossy, then pour in the hot mussel liquor and add ½ tsp black pepper. Taste before salting: the liquor is often salty enough.
2 minStep 6: Simmer, partly covered, over a low heat until the rice is tender and still a little loose.
16 minStep 7: Stir in the mussels, ⅔ oz fresh dill and 1 lemon and heat for 2 minutes, until the mussels are hot through. Rest for 5 minutes and serve with lemon wedges.
7 min
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 22 g
- Carbs
- 58 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does midopilafo take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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