Mussels are one of my absolute favorite foods- EVER! This is a completely different way to serve them. Prep time includes filling the mussel shells prior to serving. Posted for ZWT6.
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Units: US | Metric
- 1Thoroughly clean the mussels, removing any beards and discarding any mussels that will not close when tapped.
- 2Place the cleaned mussels in a large, deep skillet, sprinkle generously with salt, and add the wine plus 1 cup of water.
- 3Bring the mixture to a simmer, and cook until the mussels open, about 5 minutes.
- 4Remove the mussel meat from the shells, keeping the shells and discarding any that did not open.
- 5Strain the cooking liquid and set one cup aside.
- 6in another skillet, saute the onion in the olive oil until soft.
- 7Add the rice, and cook for a few more minutes, until the rice is well coated with the oil.
- 8Add the reserved mussel cooking liquid, cover the pan, and let simmer over low heat for 15 minutes, until the rice is nearly done.
- 9Add the allspice and pine nuts, season with freshly ground pepper, cover, and let cook for another 5 minutes.
- 10Taste the rice for doneness, and reseason if needed. Toss the mussel meat with the rice mixture very gently.
- 11Fill the reserved mussel shells with the rice mixture, making sure that each shell contains one of the mussel meats.
- 12Serve hot or chill to serve later.
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Nutritional Facts for Stuffed Mussels
Serving Size: 1 (126 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 201.3
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 1.3 g
- Cholesterol 13.4 mg
- Sodium 140.0 mg
- Total Carbohydrate 16.1 g
- Dietary Fiber 0.9 g
- Sugars 1.8 g
- Protein 7.5 g