2 - 3
How to cook Armenian Mussels with Rice and Currants
- 1 dozen shucked fresh mussels (can used canned)
- 1 cup extra virgin olive oil
- 4 large onions
- 1/2 cup long grain rice, Basmati*
- 1 cup water
- Salt and pepper to taste
- 1 tablespoon ketchup
- 1 cup white wine
- 1/2 cup finely chopped walnuts, almonds or hazelnuts
- 1/2 cup currants
- 1 teaspoon ground black pepper
- 1 large lemon (sliced into rounds)
- Finely dice the onion and saute in olive oil until translucent.
- Add the rice, water, salt, pepper and ketchup and bring to a boil. Lower heat and simmer covered for 10 minutes.
- Add the mussels, nuts and currants and simmer very low for another 15 minutes until the rice is cooked.
- Serve the simmered mussels with rice on a bed of lettuce or romaine leaves.
- Garnish with lemon slices.
The Armenian name for the Mussels with Rice and Currants recipe is Midia Meechoog
*Basmati is a variety of long grain rice, grown in India and Pakistan notable for its fragrance and delicate, nuanced flavor. The grains of basmati rice are longer than most other types of rice.
This recipe for Armenian Mussels with Rice and Currants serves/makes: 2 - 3
The Armenian Mussels with Rice and Currants recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Mussels
Preparation Method: Poached/Simmered