Mussels with rice is a favourite dish served in every fish restaurant in the country. Delicious and easy to make it is always enjoyed with a glass of Greek ouzo!
1 kg mussels
1/2 cup ouzo
1 onion finely chopped
1 spring onion finely chopped
1 clove garlic finely chopped
1 cup rice
1 cup white wine
1/3 cup esti extra virgin olive oil
1 can diced tomatoes
2 tbsp spearmint finely chopped
2 tbsp dill finely chopped
salt & pepper
Place the mussels in a large pot together with the ouzo and the wine and boil with the lid on for a few minutes. Strain and set the stock aside.
In a deep frying pan heat the olive oil and sauté the onion, spring onion and garlic. When they are tender add the rice. Stir for a while until it becomes translucent.
Strain the stock from the mussels in a cup. It should be about 2/3 of the cup. Add the stock and the tomatoes to the rice and add as much water as is needed for the ratio of water to rice to be two to one.
Boil the rice for 12 minutes over medium heat, with the lid on.
Add the mussels and the herbs. Season with salt and pepper and continue cooking with a lid on until the rice absorbs all the liquids.