Mussels cooked in a tomato and rice pilaf with dill

AT A GLANCE

  • Serves 4 people

  • 250 gm (about 1 punnet) cherry tomatoes
  • 2 tsp olive oil
  • 325 ml dry white wine
  • 1 kg mussels, rinsed, scrubbed
  • 35 gm butter
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 300 gm (1½ cups) long-grain rice, rinsed
  • 8 okra, sliced (optional
  • ½ cup coarsely chopped dill
01   Preheat oven to 200C. Scatter tomatoes on a tray, drizzle with olive oil, scatter with sea salt and roast until skins blister (10-15 minutes).
02   Meanwhile, bring 200ml wine to the boil in a large saucepan over high heat, add mussels, cover and shake pan occasionally until mussels open (3-5 minutes). Strain, transfer stock to a measuring jug. You need 625ml stock; top up with water if necessary.
03   Heat butter in a casserole over high heat, add onion and garlic and stir until tender (5 minutes). Add rice and stir, then add okra, mussel stock, remaining wine and half the dill. Season to taste, bring to the simmer, stir, cover with a lid and bake in oven until liquid is absorbed and rice is tender (15-20 minutes). Add mussels and tomatoes and return to oven to warm through (1-2 minutes), then serve scattered with remaining dill.
This recipe is from the October 2011 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY

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