Mussel pilaf

Step 1 of 5:

 

Rinse and clean the mussels, discarding any that are open. Peel and dice the onion and 1 clove of garlic. Heat the oil in a pressure cooker, briefly sauté both, deglaze with 100 ml of white wine, and add 600 ml of water. Add parsley stems, peppercorns, and sea salt. Bring everything to a boil, add the mussels, and cook for 2 minutes on level 2 (cooking indicator: 1st ring). Then remove with a slotted spoon, sort out and discard any closed mussels. Strain the cooking liquid through a fine sieve. Remove the meat from half of the mussels and keep the remaining mussels warm, covered.

Step 2 of 5:

 

Rinse the rice and drain. Wash and clean or peel the vegetables. Halve the spring onions and leeks lengthwise and cut into half-rings. Cut the asparagus diagonally into short pieces, and the zucchini into small cubes. Peel and finely dice the garlic.

Step 3 of 5:

 

Melt the butter in the pressure cooker and lightly sauté the vegetables. Stir in the garlic and cook for 1 minute. Season everything with salt and pepper, and add the rice. Pour in the strained mussel broth and the remaining wine.

Step 4 of 5:

 

Close the pot and cook the pilaf for 5 minutes on level 2 (cooking indicator: 1st ring). Then remove from the heat source and let everything rest for 1–2 minutes. Release the steam from the pot and let the pilaf steep, covered with a cloth, for 10 minutes.

Step 5 of 5:

 

Stir in the shelled mussel meat and the chopped parsley. Season the pilaf to taste, divide into bowls, top with the remaining mussels, and serve.