Stuffed Mussels

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
YIELD: 24 mussels
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thoroughly clean the mussels, removing any beards and discarding any mussels that will not close when tapped.
  • Place the cleaned mussels in a large, deep skillet, sprinkle generously with salt, and add the wine plus 1 cup of water.
  • Bring the mixture to a simmer, and cook until the mussels open, about 5 minutes.
  • Remove the mussel meat from the shells, keeping the shells and discarding any that did not open.
  • Strain the cooking liquid and set one cup aside.
  • in another skillet, saute the onion in the olive oil until soft.
  • Add the rice, and cook for a few more minutes, until the rice is well coated with the oil.
  • Add the reserved mussel cooking liquid, cover the pan, and let simmer over low heat for 15 minutes, until the rice is nearly done.
  • Add the allspice and pine nuts, season with freshly ground pepper, cover, and let cook for another 5 minutes.
  • Taste the rice for doneness, and reseason if needed. Toss the mussel meat with the rice mixture very gently.
  • Fill the reserved mussel shells with the rice mixture, making sure that each shell contains one of the mussel meats.
  • Serve hot or chill to serve later.
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