Author Notes
A tasty dish of mussels and rice, prepared with carrots, tomatoes and parsley. —na2na3
Ingredients
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500 grams
mussels, scrubbed clean
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250 grams
white rice
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1/2
onion, chopped
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2
garlic cloves, sliced
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1
carrot, chopped
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1
tomato, chopped
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1 tablespoon
parsley stems, chopped
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1 cup
parsley leaves, chopped
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2 tablespoons
cooking oil
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black pepper
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salt
Directions
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Heat cooking oil in a large pot over medium heat. Add onions and garlic and cook until they start to soften.
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Add chopped carrot and parsley stems. Add black pepper to taste and stir well. Cook until tender.
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Add the rice. Cook, stirring often, until rice is translucent.
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Place mussels on top. Add 500 ml water and stir gently. Cover and cook until nearly all the liquid has been absorbed by the rice.
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Add chopped tomato and parsley leaves. Stir gently. Cook for 5 to 7 more minutes.
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Season with salt to taste. Ladle into bowls and serve.
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