Plov from mussels

Description

I guarantee that this risotto you have ever tasted! Variants, probably, a lot, but this one was special! Right risotto I learned to make one friend, a Tajik, as well as in Odessa enjoy eat pasture (at least in our family) in the form of growing on the breakwater mussels, the familiar childhood ritual of cooking plov from mussels in the summer, turned into a real festival! PS the Mussels you can buy in the supermarket ; )

Ingredients

Mussels

400 g
Vegetable oil

0.5 cup
Butter

100 g
Onion

2 piece
Carrots

1.5 kg
Figure

1 kg
Raisins

100 g
Garlic

1 piece
Apple

2 piece
Spices
Greens

Cooking

You will need: a Cauldron of 5-6 litres, small bowl and small bowl, the diameter of the fitting instead of the cover of the cauldron. We will invest one bowl to another. So, a special steam bath, which does not allow rice to be soft after boiling porridge. Great dish. You can do without these distortions, but I like a challenge, so: go to sea and catch a mountain of mussels :))

Bring them home, select a major and thoroughly clean them from algae and other growths

The rest - throw in some Tupperware (Kazan), cover with a lid, put on a big fire. After 5 minutes the mussels will open and you can get out of the shells, pulling out the specific hairs from the core (it's the legs that mussels attached to the rocks, and who mistakenly believe therapy). If you buy ready-made mussels, just enough to defrost ;)

Heat oil in a cauldron. Butter+sunflower together. Cut onion into half rings - throw

Carrots... cut hands long sticks. Joke! Although, in the classics, it is necessary to do so :)) so 1.5 kg. carrots can be rubbed on the combine on a large grater :)

It to the onions and cover with lid. Do everything at maximum fire! Carrots from time to time stir and catch the moment when she stuchitsya, but do not start to roast

It's time to throw the cleaned mussels. By the way, the carrots ended up in the cauldron 2/3, right? Mix thoroughly, let the extinguish until you get spices. 1 minute

Take a few buds star anise - about 1 teaspoon, throw it in the cauldron, and pour all the boiling water so that the carrots are boiled as in a thick soup. Cover it all boils over high heat 5 minutes exactly!

While we have 5 minutes, prepare the apples - cut into slices, and garlic - it is necessary to wash, but leave in the husk. If small, you can leave the head whole. I have very large teeth, so I divided them.

Place mussels in shells on the carrots, cover for 1 minute that they slightly parted. When you add rice - it gets inside and is cooked right in the shell. It will be very juicy.

Now fill it with rice (forgot to say that it must be rinsed very, very thoroughly - to clean water, soak in the beginning of cooking, adding 1 tbsp. of salt in the water) even layer and fill it with hot water to rice. I even poured a little this time. The water should cover the rice and to be on the same level with him. Cover with a lid for another 5 minutes and then do the small fire, which allows the cooker.

Took the lid off and collect rice slide. Sprinkle with cumin. So generously - 1-2 teaspoons

raisins...

stick the garlic in a circle...

round apples

cover our the hill bowl first

Now the second and leave for 40 minutes. I recommend is to chop the greens and cook boooooooooooooo dish :)

Now we have our risotto correctly to spread.Remove the bowl first... second... In a smaller bowl carefully put the apples, that they would not collapse and take out the garlic. In a bowl more - harvested mussel shells. Wow pilaf mix thoroughly now, and then down all the carrots left. The computation is as follows: mixed pilaf spread on a dish, the edges of the circle spread garlic with apples. Generously sprinkle with chopped greens. Top mussels in shells. Even the pomegranate can be sprinkled ;) I just didn't this time. Don't worry, it is really not as difficult to prepare as it may seem at first glance. well, delicious - just the bomb! :) Bon appetit!

Comments and reviews

Leave a comment or a recipe review