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Stuffed Mussels

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Ingredients
  Fresh mussels 24
  Salt To Taste
  Water 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Onions 2 Large, chopped
  Olive oil 1⁄4 Cup (4 tbs)
  Raw rice 1⁄2 Cup (8 tbs)
  Allspice 1 Teaspoon
  Pignoli nuts 1⁄4 Cup (4 tbs)
  Currants 1⁄4 Cup (4 tbs)
  Black pepper To Taste
  Parsley 2 Tablespoon, chopped
Directions

Remove beard from mussels and scrub shells well with hard brush under cold running water.
Place them in a kettle, sprinkle with salt, and pour water and wine over them.
Cover and steam for 10 minutes until shells open.
Discard any shells that do not open.
In a separate pan, cook onions in olive oil until soft.
Add rice and cook 3 minutes longer, stirring constantly.
Add 1 cup of liquid drained from mussels and cook rice, covered, for 15 minutes.
Add remaining ingredients, cover, and cook 5 minutes longer or until rice is done.
Remove mussels from shells, add to rice, and cook over low heat until mussels are heated through.
Fill mussel shells with mixture.

Recipe Summary

Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Seafood

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