↑ Click stars to rate now!
Bulgarian Mussels and Rice Recipe with Lovage
This Bulgarian family recipe combines fresh mussels, rice, tomatoes, and green pepper, with lovage adding its distinctive aroma. The mussels are cooked separately, and their flavorful cooking liquid is used to prepare the rice.
Print
Pin
Servings: 4
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
- 1/2 cup water for cooking the mussels
- 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.
- 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.
↑ Click stars to rate now!
Nutrition
Calories: 656kcal | Carbohydrates: 57g | Protein: 32g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 65mg | Sodium: 2472mg | Potassium: 1162mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3147IU | Vitamin C: 48mg | Calcium: 116mg | Iron: 12mg
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.
Trying this Recipe?Pin it for later and Follow me on Pinterest (oneReCP) for more like it!