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stuffed mussels with rice

WWCook1 avatar
Recipe by
Maria *
@WWCook1
Athens

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!

yield 8 -10
prep time 30 Min
cook time 40 Min
method Stove Top

Ingredients For stuffed mussels with rice

  • 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

How To Make stuffed mussels with rice

  • 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.
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