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Mussels with Brown Rice
Instructions
Rinse the brown rice under cold running water 4–5 times, until the water runs clear – this removes excess starch and prevents the grains from sticking together. Cover the rice with cold water in a ratio of 1:3 and leave it to soak for 1–2 hours. Soaking softens the outer husk of the grain, so the rice will cook in 25–30 minutes instead of the usual 45–50 minutes. If you soak the rice overnight (8–10 hours), the cooking time will drop to 15–20 minutes.
Cut the onion into pieces of arbitrary shape. These can be cubes, half-rings, or strips. Sauté it in vegetable oil for 5 minutes.
Cut the carrots into large pieces. Of course, you can grate the carrot, but with large pieces the dish will look much more appetising. Add the carrot to the pan and fry for another 3 minutes over medium heat.
Cut 3 cloves of garlic into small pieces. If your garlic is large, you should reduce the number of cloves. Add the garlic to the pan with the other vegetables. Fry for another 3 minutes.
The mussels should be thawed beforehand. Leave them at room temperature for 2 hours, then drain off the excess liquid. Push the vegetables in the pan to the edges and add the mussels in the centre. Sauté them over high heat for a few minutes. Let the mussels become slightly browned. Don't forget to stir the vegetables so they don't burn.
Add the sour cream, salt, a pinch of black pepper and paprika to the pan. Mix everything together and fry for 2 minutes.
Add the rinsed rice to the pan and mix everything.
Pour hot water over the contents of the pan so that it covers the rice by 1–1.5 cm – about 300–350 ml. Use hot water so as not to interrupt the cooking process and to keep the temperature up. Cover the pan with a lid and simmer over the lowest heat for 25–30 minutes without lifting the lid. The rice should absorb all the liquid and become soft while keeping the shape of the grains.
Tips
- 1
For a richer flavour, replace the water for stewing the rice with fish or vegetable stock.
- 2
Do not use mussels in their shells – peeled frozen mussels cook faster and more evenly.
- 3
Add fresh lemon juice before serving – the touch of acidity will highlight the flavour of the seafood.
FAQ
Can I use white rice? +
Yes, but the stewing time will drop to 15–18 minutes. Brown rice is healthier thanks to its preserved husk with fibre and B vitamins.
How can I tell that the mussels are fresh? +
Frozen mussels should be free of an ice glaze and have no unpleasant smell. After thawing, good-quality mussels have a light sea aroma and a firm texture.
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