Nuts & Currants Stuffed Mussels Recipe
Seeing how popular Stuffed Mussels has become with my family, I can assure that its going to be popular with your family too. It is the answer when you look for a tasty Side Dish. This Asian recipe of Stuffed Mussels is relished the world over. Don't miss this Stuffed Mussels recipe!
Ingredients
4 dozen mussels
2 large onions, chopped
1/4 cup olive oil
1 1/2 cup long-grain rice
2 ounces pine nuts
1 tomato, minced
1 ounce currants salt
1 teaspoon sugar
1 teaspoon allspice
1/4 teaspoon black pepper
1 tablespoon parsley, minced
1 1/2 cups water
Directions
Scrub the mussel shells thoroughly with a stiff brush, washing off all the sand.
Insert a knife into the flat side and force the shells open part way.
Wash out all the sand on the inside but do not disturb the meat portion, leaving the mussels in the shells.
Set aside.
In a frying pan, saute the onions in heated oil until translucent.
Add the rice and pine nuts.
Saute for five minutes longer.
Mix in the tomato.
Cook five minutes more.
Add the currants, spices and parsley.
Place about a tablespoon of the rice filling into each mussel, closing the shells tightly.
Arrange them in a pan side by side as closely together as possible.
Place a heavy plate on top of the mussels to prevent the shells from opening while they cook.
Bring to a boil over high heat.
Reduce heat and simmer about twenty-five minutes.
Remove from heat.
Keep the mussels covered while they cool at room temperature.
Serve at room temperature or chilled.
Insert a knife into the flat side and force the shells open part way.
Wash out all the sand on the inside but do not disturb the meat portion, leaving the mussels in the shells.
Set aside.
In a frying pan, saute the onions in heated oil until translucent.
Add the rice and pine nuts.
Saute for five minutes longer.
Mix in the tomato.
Cook five minutes more.
Add the currants, spices and parsley.
Place about a tablespoon of the rice filling into each mussel, closing the shells tightly.
Arrange them in a pan side by side as closely together as possible.
Place a heavy plate on top of the mussels to prevent the shells from opening while they cook.
Bring to a boil over high heat.
Reduce heat and simmer about twenty-five minutes.
Remove from heat.
Keep the mussels covered while they cool at room temperature.
Serve at room temperature or chilled.
