Rice with Mussels and Dill (Midopilafo)
1/2 kg mussels with the shell, leaned and bearded
1/2 kg mussels without shells
1/2 cup olive oil
1 onion finely chopped
4-5 spring onions, finely chopped
2 cups long grain rice
1/2 bunch of dill, finely chopped
5 cups vegetable broth or water
Salt and black pepper
Wash the shell, remove the beard, rinse thoroughly and drain.
Sauté onions with rise and mussels and throw away any shells that resist opening. Add dill, salt, pepper, stir and pour the mixture in a deep non stick pan. In goes water and bake in pre-heated oven at 190 C for approximately 35 min.