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Mydopilafo, Greek mussel pilaf

Mydopilafo is a Greek mussel pilaf for 4 people, ready in 45 minutes, rated easy, at a cost of €3.70 per person. The rice cooks directly in the strained mussel liquid and tomato, which gives it its deep flavor. The key is straining that liquid well and barely salting, since it's already naturally salty.

Here's a mydopilafo, the Greek mussel pilaf, rice that drinks up the mussel juice and tomato, a real taste of the seaside.

Mydopilafo, Greek mussel pilaf
Total time
45 min
Difficulty
Easy
Cost per person
€3.70
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Mydopilafo is rice cooked in mussel juice instead of plain water. The result is fragrant, slightly briny rice, lifted by crushed tomato and garlic, with that particular texture you get when rice absorbs a bold liquid rather than water. Most of the mussels are shelled and mixed into the grains, while a few left in their shells add some presence to the plate.

It's a weeknight dish that breaks up the routine without demanding any tricky technique, perfect for an evening when you want a full meal out of one pot. Mon Chou suggests it for adults and older kids who like mussels, rather than for little ones who tend to be less keen on shellfish. Serve it hot, straight from the spoon, no fuss.

The ingredients

4 people

Fish counter

  • Mussels 1.5 kg

Pantry

  • Riceoften in the pantry 280 g
  • Crushed tomatoesoften in the pantry 200 g
  • White wineoften in the pantry 15 cl
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Parsley 1 sprig
  • Dill 1 sprig

Allergens Mollusks

The step by step recipe

  1. Scrub and rinse the mussels, discard any that stay open.

    An open mussel that doesn't close when tapped isn't fresh.

  2. Open them in a large pot with the white wine over high heat, covered, then shell them, keeping the liquid. 8 min

    Keep a few whole mussels in their shells to decorate.

  3. Sauté the onion and garlic in the olive oil, add the rice and toast it for a minute. 5 min

    The rice should turn translucent at the edges, that way it keeps its grains later.

  4. Add the tomatoes and the strained mussel liquid, topped up with water until it covers the rice by 1.5 cm.

    Barely salt it, the mussel liquid is already very salty.

  5. Cook covered over low heat until the rice has absorbed the liquid, then add the mussels at the end with the parsley and dill. 15 min

    Let it rest covered for five minutes before serving.

Our tips to get it right

  • Strain the mussel cooking liquid well through a fine sieve or cloth, it often holds a bit of sand.
  • Measure the extra water precisely to the centimeter above the rice, too much liquid makes a sticky pilaf and too little scorches the bottom.
  • Keep the heat low and don't stir the rice while it cooks, stirring breaks the grains and turns the dish mushy.

The variations

  • Swap the mussels for clams or cockles for a slightly different briny flavor, keeping the same method of cooking the rice in their juice.
  • For a vegetarian version, replace the mussels and their juice with a strong vegetable broth and add a few black olives for that Mediterranean touch.
  • To save time, use mussels that are already shelled and cooked, you skip the opening step and save a good ten minutes.

What to serve it with

  • A green salad with lemon
  • Fresh bread for scooping
  • A glass of dry white wine

Storage

Mydopilafo keeps for 2 days in the fridge in a sealed container. It doesn't freeze well, the rice and mussels lose their texture once thawed. Reheat gently in a pan with a splash of water to bring back the rice's softness.

Questions about this dish

Can you make mydopilafo ahead of time?

You can open and shell the mussels ahead and keep the strained juice in the fridge. It's best to cook the rice right before serving, since reheated pilaf loses its texture.

What type of rice works best for this pilaf?

A round or medium grain rice absorbs the liquid well without turning too sticky. Skip basmati, it's too thin for this kind of cooking.

What if the mussels don't release much juice?

Just top it off with water up to the required level above the rice. The flavor will be a touch milder but the cooking will work the same way.

Can you freeze mydopilafo?

It's not recommended, the mussels turn rubbery and the rice changes texture once thawed. It's better to eat it within two days of making it.

How long does it take to make a mydopilafo, Greek mussel pilaf?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mydopilafo, Greek mussel pilaf?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mydopilafo, Greek mussel pilaf cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Always check the labels of the products you buy.

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