📝 About This Recipe
Transport your kitchen to a seaside taverna in Thessaloniki with Midopilafo, a quintessential Greek seafood dish that marries the brininess of the Aegean with aromatic rice. This elegant pilaf is traditionally enjoyed during Lenten periods but remains a year-round favorite for its sophisticated layers of fennel, fresh dill, and a signature splash of anise-scented Ouzo. Each grain of rice absorbs the savory essence of the mussels, creating a rich, coastal experience that is both humble and deeply luxurious.
🥗 Ingredients
The Seafood
- 2 pounds Fresh Mussels (scrubbed and debearded)
- 1/2 cup Dry White Wine (Assyrtiko or Pinot Grigio preferred)
- 1/2 cup Water (for steaming)
The Pilaf Base
- 1/3 cup Extra Virgin Olive Oil (high quality Greek oil)
- 1 large Yellow Onion (finely diced)
- 4 pieces Scallions (white and light green parts, sliced)
- 3 cloves Garlic (minced)
- 1/2 cup Fennel Bulb (finely chopped)
- 1 1/2 cups Long-grain Rice (Parboiled or Carolina-style rice)
- 2 tablespoons Ouzo (optional but highly recommended)
Liquids and Seasoning
- 2 1/2 cups Mussel Steaming Liquid (reserved from steaming, topped up with water if needed)
- 1 tablespoon Tomato Paste (diluted in the hot liquid)
- 1/2 bunch Fresh Dill (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- to taste Salt and Black Pepper (be cautious with salt as mussels are naturally salty)
- 1 tablespoon Lemon Juice (freshly squeezed)
For Garnish
- 4 pieces Lemon Wedges (for serving)
- 1 sprig Extra Dill (fresh)
👨🍳 Instructions
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1
Begin by cleaning the mussels. Scrub them under cold running water and remove the 'beard' (the hairy bit) by pulling it toward the hinge. Discard any mussels that are cracked or remain open when tapped.
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2
In a large pot, bring 1/2 cup water and 1/2 cup white wine to a boil. Add the mussels, cover tightly, and steam for 5-7 minutes until they open. Shake the pot occasionally.
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3
Remove the mussels with a slotted spoon. Discard any that did not open. Strain the cooking liquid through a fine-mesh sieve lined with a paper towel to remove any grit. Measure this liquid and add enough water to reach exactly 2 1/2 cups.
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4
For a more integrated pilaf, remove the meat from half of the mussels and set aside, keeping the remaining mussels in their shells for a beautiful presentation.
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5
In a deep wide skillet or shallow pot, heat the olive oil over medium heat. Add the onion and fennel, sautéing for 5-6 minutes until soft and translucent.
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6
Stir in the scallions and garlic, cooking for another 1-2 minutes until fragrant. Do not let the garlic brown.
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7
Add the rice to the skillet. Stir constantly for 2 minutes to toast the grains slightly and ensure they are well-coated in the aromatic oil.
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8
Deglaze the pan with the Ouzo, scraping up any bits from the bottom. Let the alcohol evaporate for about 1 minute.
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9
Pour in the 2 1/2 cups of reserved mussel liquid (mixed with tomato paste). Season with a pinch of pepper. Taste before adding salt, as the mussel nectar is naturally briny.
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10
Bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice has absorbed most of the liquid but is still slightly moist.
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11
Gently fold in the shelled mussel meat, the mussels in shells, the fresh dill, and the parsley. Cover and cook for another 2-3 minutes to warm the seafood through.
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12
Remove from heat. Drizzle with 1 tablespoon of lemon juice and let the pot sit, covered with a clean kitchen towel under the lid, for 5 minutes. This helps the rice become perfectly fluffy.
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13
Give the pilaf a final gentle fluff with a fork and serve immediately with fresh lemon wedges on the side.
💡 Chef's Tips
Use parboiled rice (like Uncle Ben's) or a medium-grain Greek 'Nychaki' rice to ensure the grains stay separate and don't turn into mush. Always strain your mussel broth; mussels often release sand and grit during steaming that can ruin the texture of the rice. If you don't have Ouzo, you can substitute with a teaspoon of crushed fennel seeds to maintain that essential anise flavor profile. Don't overcook the mussels; they should be plump and tender. Adding them back at the very end prevents them from becoming rubbery. For a spicier kick, add a pinch of red pepper flakes (boukovo) when sautéing the onions.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko or a crisp Rosé to complement the briny seafood. Serve alongside a Horiatiki (Greek Village Salad) with plenty of feta and olives. A side of crusty sourdough bread is essential for mopping up any remaining juices. Offer a small bowl of Greek yogurt or tzatziki on the side for a cooling, creamy contrast. Finish the meal with a light dessert like poached pears or Greek honey cookies (Melomakarona).