SPICED MUSSEL PILAF

INGREDIENTS

■ 2 tablespoons olive oil

■ 1 onion, finely chopped

■ 2 garlic cloves, finely chopped

■ 1 teaspoon ground turmeric

■ 2 cinnamon quills, lightly bruised

■ 2 cups (400g) Basmati rice

■ 2 cups (500ml) Massel salt reduced chicken style liquid stock

■ 1kg mussels, scrubbed, debearded

■ 1 cup (120g) frozen peas

■ 2 tablespoons chopped coriander leaves

METHOD Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion, chopped garlic, ground turmeric and cinnamon quills, then season with sea salt and freshly ground black pepper. Cook for 5 minutes, stirring, until the onion has softened.

Step 2

Add rice, then stir for 1 minute to coat the grains well in the onion mixture. Add the chicken stock and bring to the boil over medium-high heat, then cover and cook over low heat for 10 minutes. Add mussels and frozen peas and give everything a good stir to combine. Cover again and cook the pilaf for a further 10 minutes until the rice is tender and the mussel shells have opened (discard any that haven’t).

Step 3

Remove the saucepan from the heat, then stand, covered, for 5 minutes. Stir in the chopped coriander and divide the pilaf among bowls and serve.