Spicy Mediterranean Mussel Pilaf (Mydopilafo)
An aromatic take on the Greek classic, this spicy mussel pilaf is infused with white wine, sun-dried tomatoes, and finished with fresh dill, mint, and parsley. It’s perfect as a summer seafood main, served with ouzo or crisp white wine.
Ingredients
For the Aromatic Mussel Broth (Optional but Recommended)
- 1 tbsp olive oil
- 1 small onion sliced
- 2 garlic cloves smashed
- 1 bay leaf
- Few parsley or dill stems optional
- Zest of ½ lemon optional
- ½ cup dry white wine
- ½ cup water
- Freshly cracked black pepper
For the Pilaf
- 1.5 kg fresh mussels with shells yields ~750–900g shelled
- 2 cups long-grain or Carolina rice
- 1 large onion finely chopped
- 3 –4 garlic cloves minced
- 1 red chili pepper chopped (or ½ tsp chili flakes)
- ¼ cup olive oil
- ½ cup white wine
- ¼ cup sun-dried tomatoes finely chopped
- 1 tsp dried thyme
- 1 bay leaf
- 4 cups mussel stock from above
- Salt & freshly ground black pepper
- Juice & zest of 1 lemon
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh mint
- 2 tbsp chopped fresh parsley plus more for garnish
Instructions
Steam the Mussels (Optional Aromatic Broth)
- In a large pot, heat olive oil and sauté onion and garlic until fragrant. Add bay leaf, herbs, lemon zest, wine, and water. Bring to a boil. Add cleaned mussels, cover, and steam for 3–4 minutes until opened. Discard unopened mussels. Remove meat from shells (reserve a few for garnish if desired). Strain and reserve the cooking liquid.
Make the Pilaf
- In a wide pot, heat olive oil. Sauté onion, garlic, and chili until fragrant. Stir in sun-dried tomatoes. Add rice and sauté 1–2 minutes.
Deglaze
- Add white wine and cook 1–2 minutes. Add 4 cups mussel stock, thyme, bay leaf, salt, and pepper. Simmer covered over low heat for 10–12 minutes.
Add Mussels
- Stir in shelled mussels and lemon juice. Cook uncovered 5–7 minutes more, until rice is tender and liquid absorbed.
Finish & Serve
- Off the heat, stir in lemon zest, dill, mint, and parsley. Let rest 5 minutes covered. Garnish with whole mussels, drizzle olive oil, and extra herbs.
Notes
- Add saffron or turmeric for golden color.
- Adjust chili to desired spice level.
- Serve with lemon wedges and chilled white wine.
- Use leftover mussel stock for soups or seafood risotto.