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Beef Rice And Mussels

Photo 1
Photo 1
All photographs/pictures are provided for guidance only.
Preparation time
10 mins
Cooking time
70 mins
Serves 6


  1. Wash the clams and soak in cold water for 2 hours.

  2. Cut 2 cloves of garlic into slices.

  3. Heat the oil and open the clams. Remove the shells ¾ of the clam portion. Strain the liquid.

  4. Bring to the boil a pan with 1 l of boiling water.

  5. Pour the rice, cover and cook for 10 minutes over low heat.

  6. In a mortar, crush a pinch of powdered cloves, cinnamon, turmeric, black peppercorns and chopped nuts.

  7. While stepping, add, drop by drop, water until you get a paste.

  8. Chop the onion, garlic and ginger. Cut the meat into small pieces.

  9. In a pan with heated oil, brown the onion, garlic and ginger for 3 minutes over medium heat.

  10. Add the meat, cover and cook for 30 minutes over low heat.

  11. Add the spice paste and salt.

  12. Add the rice and sprinkle with a pinch of turmeric powder and mix everything.

  13. Add the shelled clams and the remaining shelled ones and mix.

  14. Pour into a buttered dish, drizzle with chicken stock.

  15. Cover the dish with aluminum foil and place in a medium oven (200º C) for about 30 minutes.