Mussel Pilaf
Mussel Pilaf



  • 250g rice, (arborio, baldo or similar), washed
  • 30g butter
  • 3 tbsp olive oil
  • 4 tbsp orzo
  • 500ml chicken stock
  • 500g live mussels, cleaned and sorted
  • 30g dill, chopped
  • Warm the butter and olive oil in a large lidded pan. Add the orzo, cook for a minute, then add the rice and cook for 2 minutes more to glaze. Pour in the stock, and simmer for 15 minutes or until al dente.
  • Scatter the mussels over the rice, pop the lid on, and simmer for another 5 minutes. Fold in the dill, season, and serve.
30 mins
2 serving

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