Midopilafo kokkinisto - Greek mussel pilaf with tomato and herbs
Μυδοπίλαφο κοκκινιστό
Published originally on my blog on 6 December 2015
I’ve always loved rice, ever since I was a kid. I could eat it every day and I wouldn’t get tired of its flavor one bit.
I generally prefer rice to pasta or potatoes, especially if it is accompanied by seafood; langoustines, prawns, calamari, octopus, mussels, you name it. Mussels, however, are my favorite when it comes to pairing them with rice because they are one of the two basic ingredients for the glorious midopilafo, a traditional Greek mussel and rice dish.
Some years ago, I shared with you my recipe for Greek mussel pilaf in its “white” version, meaning without a tomato sauce. Made with long-grain rice, raisins and pine nuts, red and green peppers, green onions and lots of dill, it is amazing and always a huge success when I make it for friends and family.
The time has come nevertheless to share with you my other midopiafo, the “red” one, meaning made with tomatoes, that has a special place in my heart. It is made with Greek Karolina rice, a rice similar to Abrorio, so it’s creamier than the white midopilafo, with canned plum tomatoes (although in the summertime you can substitute with fresh tomatoes), tomato paste and of course onions and garlic.
I always use mussels in their shells for my mussel pilaf firstly because their taste is superior to that of the ready shelled versions and secondly because the precious liquid resulting from steaming them is incomparable.
Furthermore, the fact that you can flavor them with various ingredients during steaming is crucial in the final result of the dish, as these ingredients will also flavor the pilaf. In this case, I steamed the mussels in Chardonnay with a couple of bay leaves, a few black peppercorns and some sprigs of fresh parsley.
This Greek mussel pilaf is one of a kind. The rice is creamy, moist and soft and envelops the plump and juicy mussels that smell intensely of the sea. The tomato sauce is light yet full-flavored and is not overpowering the sumptuous and almost sweet flavor of the mussels, while the herbs add freshness to the dish.
