4-5 servings


  • onions: 2 finely chopped
  • garlic: 1 tbs., finely chopped
  • parsley: 2 tbs. finely chopped
  • fresh mussels: 1 ½ kilo
  • white wine: ¼ cup
  • olive oil: ½ cup
  • short grain rice: 1 cup
  • tomatoes: 300 gr., finely chopped
  • tomato puree: 1 tbs.
  • chilli pepper: 1 finely chopped
  • salt a bit
  • pepper freshly ground


  • Clean the shells, remove the beards and wash well.
  • Steam in a pot with the wine until the shells open.
  • Discard the mussels whose shells did not open.
  • Keep 5-6 mussels in their shells for garnish and remove the shells from the rest.
  • Sauté the onion, garlic and chilli pepper in the oil.
  • Add the mussels and all the ingredients except for the rice and salt and pepper.
  • As soon as the sauce comes to a boil, pour in the rice and water to make the pilaf (you can also use the juice used to steam the mussels but you must strain it first).
  • Remove the pot from the heat when the rice is cooked, before all the liquid has evaporated.
  • Salt and pepper and serve garnished with the mussels in their shells.