Mydopilafo

Ingredients

• 1 kg (2 lb) mussels, cleaned
• 250 g (1¼ cups) long-grain rice
• 1 onion, finely chopped
• 2 garlic cloves
• 1 tbsp tomato paste
• 80 ml (⅓ cup) olive oil
• 100 ml (scant ½ cup) white wine
• Dill or parsley, lemon, salt and pepper

Method

1. Steam the mussels with the wine in a covered pot for 4 to 5 minutes until open. Discard any that stay shut. Strain and keep the liquid; shell most of them.
2. Soften the onion and garlic in the oil, add the rice and tomato paste and stir.
3. Make the mussel liquid up to 600 ml (2½ cups) with water, pour it in and simmer covered for 15 minutes.
4. Stir in the mussels and herbs, rest 5 minutes and serve with lemon.

Tip. A Thessaloniki classic. Mussels, like all shellfish, are kept through Lent.