Midia me Risi Recipe – Greek Mussel Rice

Midia me Risi: A Feast for Seafood Lovers

Midia me Risi is a classic maritime dish, cherished along the Greek coasts and during fasting periods. It is the perfect balance between the briny aroma of the sea and the freshness of herbs and lemon.

Why is this dish so healthy?

• Seafood Superfood: Mussels are exceptionally rich in Vitamin B12, selenium, and zinc. They provide high-quality protein with very little fat.

• Omega-3 Source: Mussels contain essential Omega-3 fatty acids, which have anti-inflammatory effects and protect heart health.

• Iron Power: Mussels are among the best animal sources of iron, crucial for energy levels and blood formation.

What makes it so special? Unlike a Spanish Paella, Greek mussel rice is "juicier." The rice fully absorbs the mussels' broth, the aroma of dill, and the velvety texture of olive oil, making every bite an intense flavor experience.

Who is it for? Ideal for pescatarians, lovers of light Mediterranean cuisine, and couples looking for a special yet straightforward dinner.

The Recipe (Serves 2)

Ingredients:

• 500g fresh mussels (or frozen shelled mussels)

• 150g long-grain or medium-grain rice

• 50ml extra virgin olive oil (Repa Mediterran)

• 1 small onion & 1 garlic clove (finely minced)

• 1 tbsp tomato paste

• 100ml dry white wine

• 400ml hot water (or fish stock)

• 1 bunch fresh dill & some parsley

• Salt, pepper & juice of half a lemon

Preparation:

1. Prep: Scrub the mussels and remove the "beards." Discard any open mussels that don't close when tapped.

2. Base: Heat olive oil in a pot. Sauté onion and garlic until translucent. Stir in tomato paste and toast briefly.

3. Deglaze: Add the rice, toast it for a minute, and deglaze with white wine. Let it evaporate.

4. Simmer: Add water/stock, salt, and pepper. Simmer on low heat for about 10 mins.

5. Mussels: Place the mussels on top of the rice, close the lid, and cook for another 8–10 mins until the rice is tender and the mussels have opened. (Discard any mussels that remain closed).

6. Finish: Stir in chopped dill, parsley, and lemon juice. Let it rest for 5 mins before serving.

Zero-Waste Tip: Don't waste the lemon peel! Grate the zest before juicing the lemon. Zest can be dried or frozen to flavor salads or sauces later. Also, crushed mussel shells make an excellent natural fertilizer for your garden.

Drink Pairing: A well-chilled Retsina or a crisp Moschofilero white wine perfectly complements the mineral notes of the mussels.

Nutritional Table (per 100g)

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