Lemon rice with Mussels - Μυδοπίλαφο

Contributed by

Polly Forager

Lemon rice with Mussels - Μυδοπίλαφο

This is a popular Greek dish especially in Thessaloniki and the township of Chalastra located on the Axios river and the delta, renowned for its cultivation of quality fresh mussels.
Servings 4
Prep Time 1 hr
Cook Time 45 mins


  • 250 g basmati rice
  • 300 g fresh mussels cleaned, beard off and washed
  • 150 g mussel meat
  • 1 medium white onion, finely diced
  • 3 large spring onions finely chopped
  • 1 clove garlic, finely chopped
  • 150 ml olive oil
  • 1 cup fresh dill finely chopped
  • 1/4 cup fresh mint (garnish)
  • 150 ml dry white wine
  • 4 cup vegetable stock/ or water
  • pinch saffron powder
  • 1 cup lemon juice
  • 1 small zest of a lemon
  • 3 tbs salt
  • 2 tbs white pepper


  • Sauté white onion for 10 minutes until soft & translucent.
  • Add the spring onions, dill & garlic and cook for a further 5 minutes.
  • Add the rice, stirring for another 2 minutes.
  • Add the dry white wine and cook the alcohol out (5 minutes).
  • Add the stock & saffron and slow simmer for 12 minutes stirring occasionally.
  • Add the mussels, lemon juice and zest then season well with salt and pepper.
  • Cover with lid for 2-3 minutes remove the lid and any mussel shells that have not opened.
  • Sprinkle the dill and stir to incorporate.
  • Allow to stand for a couple of minutes.
  • Serve with extra lemon, fresh mint and drizzle of extra virgin olive oil.
Course: Main
Cuisine: Greek

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