This Bulgarian-style mussels and rice recipe is loaded with fresh herbs and comes together in about an hour.
The mussels are also complemented with carrots, onions and tomatoes which give them a more nuanced flavor.
Keep reading for the full recipe.
Mussels and Rice Recipe (Bulgarian-style)
Bulgarian-style mussels with rice is a dish that’s mostly served on the East Coast of Bulgaria.
There are a few different variations of this dish, but it typically boils down to fresh mussels which are cooked with some rice and a variety of veggies.
This particular recipe is made with a handful of carrots, onions and tomatoes.
However, the secret ingredient that makes these mussels stand out is lovage.
Lovage is a herb that’s commonly used in the Balkans as a seasoning for seafood dishes like oven roasted sea bream.
It has a distinct flavor which is hard to replicate with other herbs or seasoning.
Ingredients
- Mussels – Make sure the mussels you buy are fresh by checking if their shells are closed. You can place them in some water while you bring them back home.
- Rice – Any type of short grain rice will do.
- Vegetables – The mussels are cooked with an assortment of carrots, onions, tomatoes and green Cubanelle peppers.
- Seasonings – The only seasonings you’ll need are some black pepper, fresh parsley and fresh lovage.
How to Make
Check out the recipe card at the end of this article for detailed, step-by-step instructions.
Start by running the mussels under cold water and thoroughly cleaning them.
Remove the ones that are opened up or have a broken shell.
Pour half a cup of water in a large pot, add the mussels and lovage and cook until the mussels open up.
Strain the mussels and save the broth for later.
Set 25 mussels with their shells on, aside and clean the rest.
In the meantime, saute the onion in a large saucepan and add the rice.
Cook the rice for a minute or so, then add the finely chopped vegetables and broth, and season with salt and pepper.
Stir in the shelled mussels and cook under a closed lid for 10 minutes.
Add the rest of the mussels and cook for another 7 to 8 minutes.
Take the pan off the heat, season the mussels with the parsley and set aside for 15 minutes.
Finish by garnishing the mussels with a lemon wedge and parsley, and serve.
Storage
Mussels, like most type of seafood, are quite sensitive to bacterial contamination and can spoil quite fast.
That’s why I don’t recommend storing them for later.
If you have any leftovers, it’s better to toss them out than risk food poisoning.
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Bulgarian Mussels and Rice Recipe with Lovage
Ingredients
- 4 lb mussels fresh
- 1 cup white rice
- 1 cup tomatoes seeded and grated
- 1/4 cup carrots chopped
- 1 cup onions finely chopped
- 2 tbsp green sweet pepper chopped
- 1/2 cup olive oil
- 1/2 cup parsley fresh, chopped
- 1 cup lovage fresh sprigs
- 1 1/2 cup water 1/2 cup for cooking the mussels, plus additional water as needed to bring the strained mussel liquid to 3 cups total
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Run the mussels under cold water and clean them, removing the beards and discarding any that should not be cooked.
- Pour 1/2 cup water into a large pot and add the salt. Place the lovage sprigs on top with the stem ends facing down, then add the mussels. Leave about 2-3 inches of space between the mussels and the top of the pot. Cover and cook until the mussels open - usually around 7 minutes for this recipe, but watch the mussels rather than relying only on the clock.
- Remove the mussels and strain the cooking liquid well. Discard the cooked lovage and reserve all of the strained liquid.
- Wash and strain the rice, then finely chop the onion, carrots and red pepper. Remove the seeds from the tomatoes and grate them.
- Set aside about 25 mussels in their shells. Remove the meat from the remaining mussels and set it aside separately.
- Wash and drain the rice. Finely chop the onion, carrots, and green pepper. Remove the seeds from the tomatoes and grate them, discarding the skin left on the grater.
- Heat the olive oil in a large saucepan and saute the onion for 5 minutes.
- Add the rice and cook for no more than 1 minute.
- Immediately stir in the carrots, green pepper, and grated tomatoes. Measure the reserved mussel cooking liquid and add enough water to make 3 cups total. Pour the liquid into the pan and season with the black pepper.
- Add the reserved mussels in their shells and stir them through the rice. Cover, reduce the heat, and simmer for 10 minutes without opening the lid or stirring again. As the rice begins to swell, some of it will work its way inside the open shells.
- Add the reserved mussel meat and stir again to distribute it through the rice. Cover and cook for another 7-8 minutes. Taste the rice toward the end - it should be cooked through but the grains should remain distinct rather than becoming mushy.
- Remove the pan from the heat, stir in the fresh parsley, cover, and let the dish rest for 15 minutes. The rice will continue absorbing some of the remaining liquid as it rests.
- Serve warm, garnished with parsley and a lemon wedge if desired. We sometimes use an empty mussel shell instead of a fork to scoop up the rice.
Notes
- Cooking the mussels: The mussels are steamed rather than boiled. A glass lid makes it easier to watch the shells open without lifting the lid. Leave about 2-3 inches of space between the mussels and the top of the pot.
- Cooking liquid: The amount of liquid released by the mussels varies. Strain and reserve all of it, then add enough water to make 3 cups total liquid for 1 cup of rice.
- Checking the rice: Taste the rice toward the end of cooking. The grains should be tender but still distinct. Let the finished dish rest, covered, for 15 minutes so the rice can absorb the remaining liquid.
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Nutrition
I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.