- parsley – 1 bunch
- dry white wine – 200 ml
- celery – 1 petiole
- 400 g mussels in shells
- 450 g basmati rice
- vegetable oil – 2 tablespoons
- 2 sprigs of tarragon
- 2 sprigs of mint
- garlic – 2 cloves
- onion – 1 onion
- carrots – 1 pc
- 1 tbsp. l. seasonings for pilaf
STEP-BY-STEP COOKING RECIPE
Rinse the rice, cover with warm water, add a pinch of salt and leave for 1 hour. Rinse the mussels thoroughly under running water. Peel the carrots and onions, wash the celery. Cut vegetables into strips. Peel and chop the garlic. Wash, dry and chop the greens.
Heat vegetable oil in a heavy-bottomed saucepan. Fry the onions and carrots, 3 minutes. Add celery and garlic, fry for another 2 minutes.
Add the mussels along with the shells and cook for 3 minutes.
Pour in wine. Continue cooking over high heat, uncovered for 2 minutes. Add greens.
Reduce heat to medium. Add rice and simmer for 3-4 minutes, then pour in 1 liter of hot water. Salt.
Add seasoning for pilaf, stir. Cook without a lid for 15 minutes. Remove the pan from the heat, cover and let it brew for 7-10 minutes.