February 07, 2018


Mussels  - 2 pints
Onion - 1 (finely chopped)
Celery - 2 tbsp (finely chopped)
Parsley - small bunch
Rice - 50 gms
Tomato - 1 large skinned & chopped
Water - 1 1/2 pints
Lemon juice or little vinegar


  • Scrub mussels, discarding any that are open and will not close when sharply tapped. Always remove the 'beard' (the rather stringy part).
  • Put into a large saucepan with onions, celery, parsley and seasoning and heat slowly until mussels open.
  • Remove mussels from liquid and take out of shells.
  • Meanwhile reheat liquid, add rice and cook until tender with chopped tomato.
  • Remove sprig of parsley, add mussels and lemon juice or vinegar, and reheat gently.
  • Garnish with chopped parsley.

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