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Spicy mussels with millet pilau


A spicy seafood dish, for a dinner to remember!

  • Serves: 3-4 |
    3-4 servings
  • Difficulty:

  • Prep Time : 0 mins |
  • Cook Time : 0 mins
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  • Millet pilau

  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 1 cup de-husked millet
  • 2 cups good quality vegetable or chicken stock
  • sea salt and milled black pepper
  • Mussels

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 cup dry white wine
  • 1 can (400g) tomatoes in juice, crushed
  • 1 clove garlic, crushed
  • 1 fresh red chili, chopped
  • 500g cleaned, tightly closed mussels
  • sea salt and milled black pepper
  • fresh basil or coriander leaves, to garnish

In a suitable saucepan, gently cook the onion in the warm oil until softened but still pale. Stir in the garlic, then add the millet, stirring it around. Add the stock and a little salt, bring to a bubble then reduce heat, cover and cook gently for 15–20 minutes until all the stock is absorbed. Turn off the heat and leave to steam, covered, for 5 minutes. Fluff up with a fork and season to taste.

In a large heavy saucepan, heat the olive oil. Add the onion and cook gently until soft but still pale. Increase the heat and add the wine, tomatoes, garlic and chili and cook until the liquid is reduced by half. Add the mussels. Cover tightly and cook for a few minutes over a high heat until they open. Give any unopened mussels a chance and cook, covered, for a few more minutes, but discard any that refuse to open.

To serve, spoon the mussels over servings of millet pilau and sprinkle with herbs.