November 6, 2015 by dgarnett2013
Mussels in spiced pilau rice with coconut, cucumber & tomato relish: Rick Stein’s Food Heroes
- 1.5kg mussels, cleaned
- 300ml water
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 large leek, cleaned
- 50g butter
- ½ tsp turmeric
- ½ tsp chilli flakes
- 350g basmati rice
For the coconut, cucumber and tomato relish:
- ½ cucumber, peeled, seeded and diced
- 50g fresh coconut (about ½ a coconut), peeled and finely grated
- 1 mild green or red chilli, seeded and chopped
- A small bunch of coriander, roughly chopped
- 4 tsp of lime juice
Put the mussels and water into a large pan, cover and cook over a high heat for 3-4 mins, shaking the pan every now and then until the mussels have all just opened.
Tip them into a colander set over a bowl to collect the cooking liquor.
Pour all but the last tablespoon or two of the liquor into a measuring jug and make up to 600ml with water, if necessary.
Heat a dry, heavy-based frying pan. Add the cumin seeds and mustard seeds and shake them around for a few seconds until they darken slightly and start to smell aromatic. Remove from the heat.
Cut the leek lengthways into long, thin strips, then bunch the strips together and slice them across quite finely.
Melt the butter in a 20cm heavy-based saucepan, add the leaks and spices and cook over a medium heat for 2-3 mins until the leeks have softened.
Add the rice and fry briefly until all the grains are well coated in the butter.
Add the mussel cooking liquor and ½ tsp of salt and bring quickly to the boil. Stir once, cover with a tight fitting lid, reduce the heat to low and cook for 15 mins.
Meanwhile, remove all but 12 of the mussel meats from their shells and season them with a little salt.
Mis the relish ingredients together with a large pinch of salt.
Uncover the rice and gently fork in the mussel meats.
Garnish with the mussels in their shells and serve with the coconut, cucumber and tomato relish.
Made when Kit was down from Manchester for reading week.