MIDYA BOREG (MUSSEL PIE)
Provided by Marian Burros
Categories main course, side dish
Time 1h20m
Yield 12 to 14 servings
Number Of Ingredients 14
Steps:
- Heat oil in heavy saucepan. Add onions and saute until wilted.
- Stir in rice, currants, spices and salt to taste. Pour in water, stir, and bring to boil. Reduce heat, cover saucepan, and cook for 20 to 25 minutes, until liquid is absorbed and rice is tender. If liquid evaporates before rice is cooked, add a little more.
- Stir in pine nuts. Set aside.
- Scrub mussels, remove beards and discard any with broken shells. Place mussels in large skillet and set over heat. As soon as they start to open, remove mussels and discard shells. Discard any mussels that do not open. Remove shells over cup or bowl to keep the mussel liquid. Filter the liquid through a double layer of moistened cheesecloth.
- Preheat oven to 350 degrees.
- Spread one-quarter of the rice on the bottom of each of two 10-inch ovenproof dishes. Push some of the rice up around the edge to make a ''shell.''
- Arrange half the mussels on each bed of rice and sprinkle with parsley, dill and lemon juice. Reserve 8 to 10 tablespoons of the rice and spread the rest on top of the mussels. Dribble a few tablespoons of the reserved mussel liquid over the rice.
- Combine 2 tablespoons of the mussel liquid with the yogurt; add the reserved rice and spread half of this mixture evenly over each pie.
- Bake for 25 to 30 minutes, until tops are lightly browned. Serve hot.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 741 milligrams, Sugar 8 grams
SPICED FISH & MUSSEL PIE
A make-ahead mildly spicy alternative to traditional fish pie that makes an ideal casual dinner party dish
Provided by Jo Pratt
Categories Dinner, Lunch, Main course
Time 1h15m
Number Of Ingredients 12
Steps:
- Boil the parsnips and potatoes for 15-20 mins until tender. Drain and mash well with 25g/1oz butter and seasoning. Cover and set aside.
- Bring the stock to the boil in a large pan. Tip in the mussels, cover and leave to steam for about 3 mins, or until the shells open. Drain into a colander set over a large bowl to reserve the stock. Remove and throw away the shells and any un-opened mussels. Cover the cooked mussels to stop them drying out.
- Melt the remaining butter and fry the onion until softened. Stir in the curry powder and fl our, and cook for about 1 min. Pour in the coconut milk and 3-4 tbsp of the reserved mussel stock and stir well until you have a smooth sauce. Leave to simmer for 5 mins until thickened.
- Add the cod to the sauce, return to a simmer and cook for 3-4 mins, stirring occasionally, but trying not to break up the cod. Stir in the mussels, prawns and coriander, season, then tip into a large ovenproof dish. Spread the parsnip mash over the top.
- To serve now heat the grill and grill until the mash is golden and crusty. To eat later cool, cover, then chill for a couple of hours. To serve, heat oven to 200C/ fan 180C/gas 6 and bake for 35-40 mins until hot all the way through.
Nutrition Facts : Calories 458 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 1.94 milligram of sodium
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