- 1½kg fresh Mussels, in shell
- 100ml Olive Oil
- 2 medium Red Onions, finely chopped
- 2 cloves of Garlic, crushed
- Sweet Paprika powder
- Dry Coriander leaves, crumbled
- 240ml of dry White Wine
- 700-750ml of hot Water
- 450g Tomato juice (purée)
- 320g Carolina Rice
- 50g of Pine Nuts (if you wish, you can slightly roast them in the grill or toast them in a dry nonstick frying pan until they’re golden-brown)
- 70g Black Raisins
- ½ bunch of Dill (or Parsley), finely chopped
- Salt, freshly-ground Pepper
Wash the mussels thoroughly under water. Use a scrubbing brush to rub them carefully to completely remove all debris and sand. Also, pull and cut off the “beard” from their centre.
Place the olive oil in a large pan over medium heat and sauté the onions for 2-3’, until softened. Add the garlic, stir for another half-minute until fragrant, and add the mussels, the paprika, and the coriander. Cover immediately the pan with the lid and cook for 2-3’, until they are steamed and open. Remove lid and check the mussels. Throw away the ones that are still closed and add the wine. Stir for 1’ and add the hot water, the tomato purée, salt and pepper and stir well. Once it starts to boil, add the rice, the pine nuts, and the raisins, lower the heat to medium and cook in an open pan for approximately 20’, until the rice softens and most of the liquids are absorbed.
A moment before removing from the heat, add the dill (or parsley), stir, and serve immediately.