Mussels are my typical go-to, quick, one-pot meal as they can be on the table in 15 minutes flat and need only a side of crusty bread to make a meal. But should I not have crusty bread on hand, I do always have rice, so pilaf it is!

Serves 2

1 cup long-grain rice

3 tablespoons butter

3 tablespoons olive oil

1/4 cup finely chopped shallots

1/4 cup chopped fennel

1/4 cup orzo

1/2 cup white wine

11/2 cups water or chicken or vegetable stock

1 pound Maine mussels, scrubbed and de-bearded

1/4 cup roughly chopped fresh dill

1/4 cup finely chopped parsley

Rinse the rice in cold running water. Set aside. Warm the butter and olive oil in a large deep skillet with a lid. Add the shallots and fennel and cook for 2 minutes. Add the orzo and cook for 1 minute, until it starts to turn golden-brown. Add the rinsed rice and cook for 2 minutes, stirring constantly.

Add the wine and cook for 2 minutes. Add water or stock, bring to a boil, reduce heat and simmer until the rice is softened but still has a bite of a bite, 12-15 minutes. Scatter the mussels over the rice, put the lid on the pan and simmer until mussels have opened, 4-5 minutes. Discard any unopened mussels. Fold herbs into the rice and mussels before serving the dish hot.


Only subscribers are eligible to post comments. Please subscribe or to participate in the conversation. Here’s why.

Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.

filed under: