Stuffed Mussels With Rice

Maria *

By
@WWCook1

I have this recipe for 28 years. First time I made it for a party we had and was enjoyed by all our guests. A year later we had a big party (120 guests) for our son's christening.Of course I couldn't cook so many mussels for all the guests. So I cooked the rice as in this recipe, served it in a large serving dish and on top placed the stuffed mussels as in the recipe. Although 28 years ago, I still can remember what a pretty presentation it made, on the buffet. Hope you try it and enjoy it like my family and guests do.

Kali Orexi! Good Appetite!


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Rating:

Comments:

Serves:

8-10

Prep:

30 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

3 lb
fresh mussels in the shell, cleaned
1 c
white wine, dry
5 Tbsp
olive oil
2
medium onions, finely chopped
1 clove
garlic, chopped
1 c
tomatoes, chopped
2 Tbsp
pine nuts
1 1/2 c
rice
salt & pepper to taste
1/2 c
olive oil

Directions Step-By-Step

1
With a stiff/wire brush clean the fresh mussels, to remove any weeds, sand and trim the beard. Discard any that have already opened.
2
Place mussels in a large pot 1/2 the wine. Bring to a boil, cover and steam until the shells open. Discard any that do not open. Put the mussels in a strainer to drain and reserve the liquid.
3
In a skillet, heat 5 Tbsps of olive oil over medium heat and sauté the chopped onions. When the onion softens and turns translucent, add the garlic, cook a minute, then add tomatoes, pine nuts and rice. Season with salt & pepper to taste. Stir several times and as soon as the mixture browns lightly, remove from heat. Allow the stuffing to cool enough to handle.
4
Stuff the already opened mussels with the mixture. Tightly tie with a kitchen string so the mixture won't fall out while cooking. Place the mussels in a wide shallow pan.
5
Strain the liquid from cooking the mussels into a measuring cup, for 2/3 of a cup. Add this to the shallow pan with the remaining wine, 1/2 cup of water, 1/2 cup olive oil and cook (uncovered) on medium heat until the rice absorbs the liquid. Remove the strings & serve with a few lemon or orange wedges.
Kali Orexi! Enjoy!
6
NOTE: Mussels can be quite salty on their own. So be cautious when adding the salt.

About this Recipe

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: Greek
Other Tag: Heirloom