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Mussel and prawn pilafi recipe

Fresh seafood, a touch of olive oil ... this dish will have you dreaming of a Greek sea breeze

A favourite family meal of my friend Helen Karikas, created by her mother Vasiliki Patsakos. Vasiliki is married to a fisherman Yiannis who regularly brings home fresh mussels and calamari.

 

Serves: 6

Ingredients

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What to do

  • 1. Add enough water to cover mussels in a saucepan, then bring to a boil. Reduce heat and simmer until the mussels open, then set aside in water until cool. Drain, reserving 600 ml stock. Remove mussels from shells, discarding shells.

  • 2. Heat olive oil in a heavy-based saucepan and sautè spring onion until translucent.

  • 3. Add rice and cook, stirring frequently, until rice starts to become translucent. Add prawns and move around until cooked through. Stir through parsley and cook for 1 minute. Add mussels and stir through.

  • 4. Add reserved stock and 2 cups (500 ml) water, then bring to a boil. Reduce heat and simmer, covered, for 15-20 minutes, or until rice is cooked. Add more water during cooking if necessary.

  • 5. Season with salt and pepper, then serve.

  • Recipe from The Mediterranean Diet Cookbook by Dr Catherine Itsiopoulos, available now from Pan Macmillan Australia

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