Greek-style rice and mussels
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Liam Desbois
Greek-style rice and mussels
Enjoy summer-holiday vibes at home with this all-in-one seafood rice dish. Frozen ready-cooked and shelled mussels make supper a breeze, but if you don’t like them, use prawns
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
573Kcal
Fat
18gr
Saturates
3gr
Carbs
63gr
Sugars
7gr
Fibre
5gr
Protein
29gr
Salt
2.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 tbsp olive oil, plus 1 tsp extra
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 4 spring onions, sliced
- 125g long grain rice
- 100ml dry white wine
- 600ml vegetable stock* (made using 1 cube)
- 1 lemon, plus extra slices
- 1 x 300g pack frozen shelled mussels
- ½ x 20g pack dill, roughly chopped
- 90g baby leaf salad
Step by step
- Heat 2 tablespoons of olive oil in a frying pan and cook the onion with a pinch of salt on a medium heat until starting to soften. Add the garlic and the spring onions and cook for 1 minute then mix in the rice and stir to coat.
- Pour in the white wine and bubble vigorously for 1 minute or until the wine has evaporated and the rice is starting to crackle. Pour in the stock and add a good pinch of salt then simmer for 12 minutes, uncovered, or until the rice is almost tender and most of the liquid has evaporated. Add extra water if it starts to look dry.
- Zest and juice the lemon. Stir most of the lemon zest and two-thirds of the lemon juice into the rice, along with the still-frozen mussels. Cover the pan and cook for 3-4 minutes, stirring occasionally, until piping hot throughout.
- Dress the salad leaves with the rest of the lemon juice and 1 teaspoon of olive oil. Scatter the dill and the rest of the lemon zest over the rice and mussels, garnish with lemon slices and serve with the salad alongside. *Use gluten-free stock if required.
