Rice Pilaf with Mussels in Cream
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Rice Pilaf with Mussels in Cream
Category
Potatoes, Pastas and Grains
Ingredients
- 1 pound mussels, washed, scrubbed and debearded
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 tablespoon fresh parsley, roughly chopped
- pinch fresh tarragon or 1/4 teaspoon dried tarragon
- 1/2 bay leaf
- salt and white pepper
- 1 cup dry white wine
- 1 teaspoon Fustini's Delicate SELECT olive oil
- 4 tablespoons butter, soft
- 3 tablespoons flour
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 tablespoonFustini's Delicate SELECT olive oil
- 1/2 cup onion, finely diced
- 1 cup Jasmine rice
- 2 cups chicken stock, boiling
- salt and white pepper
- dried thyme
- bay leaf
Ingredients
Rice Pilaf
Directions
- Place mussels, onion, garlic, parsley, tarragon, bay leaf salt, pepper, wine, oil and 2 Tablespoons of butter in a large pot and place over high heat. Cover and bring to a boil, stirring occasionally. Once mussels are open, remove from liquid with a slotted spoon. Reserve the mussel meat and discard the shells. Strain the liquid leaving the last bit behind. Combine the rest of the butter with the flour to make a Beurre Manie. Bring the strained liquid to a simmer and add the butter-flour mixture by bits whisking constantly. Simmer mixture 10 minutes and add cream bring back to a simmer and reserve. To serve, place some rice in the bottom of a 3-ounce ramekin and press down. Place 5 or 6 mussels on top and some more rice over the top and press down. Invert onto service plates and spoon sauce around. Garnish with chopped parsley.
- Preheat oven to 350 degrees. Place butter and oil in a skillet and when melted, add the onion. Cook onion, stirring frequently until soft. Place rice in a baking dish with a tight-fitting lid. Pour onion and oil over the top, the boiling chicken stock. Stir to combine, cover and bake in preheated oven for 26 minutes. Remove from oven and fluff with a fork.