STUFFED MUSSELS
This recipe is brought to us by author, journalist, and Mediterranean food expert Anissa Helou
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 16
Steps:
- In a medium saucepan, heat oil over medium-high heat. Add pine nuts and onions, and cook, stirring occasionally, until lightly golden. Drain rice and stir into the saucepan. Add raisins, tomato paste, cinnamon, allspice, paprika, cayenne, cloves, parsley, and dill. Season with salt and pepper. Add enough water to just cover, about 1 cup. Bring to a boil, reduce the heat to low, and simmer, covered, until the water is absorbed and the rice is just done, 8 to 10 minutes. Remove the saucepan from the heat, wrap the lid with a kitchen towel, and place on the saucepan. Let cool.
- To prepare the mussels, place 1 mussel on a kitchen towel on work surface. Insert the tip of a small knife between the shells at the nerve end of the slanted bottom. Slide the knife downward and all around the shell until you cut into the muscle. The mussel will open easily, with the two halves remaining attached. Repeat process with remaining mussels. Be sure not to rush this part of the preparation or you will either break the shells or hurt yourself with the knife.
- Stir the rice mixture with a fork. Fill each mussel with a teaspoon or more or rice, depending on how large they are. Close the mussels well. If the mussels do not close, tie with a small piece of kitchen twine to keep them closed. Wipe away any rice grains sticking out, and arrange in 2 or 3 layers in the top part of a steamer. Weigh down the filled mussels with a plate, and steam for 10 to 20 minutes. Remove the steamer section, and let the mussels cool. Serve at room temperature with lemon wedges.
STUFFED MUSSELS
Provided by Food Network
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet (do not discard the other half of the shell just yet). Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel. Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched). Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.
BAKED STUFFED MUSSELS
Provided by Gina Marie Miraglia Eriquez
Categories Appetizer Bake Cocktail Party Dinner Mussel Fall Spring Summer Winter Family Reunion Potluck Boil Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (as part of antipasti) servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F with rack in middle.
- Bring water with mussels to a boil in a wide 5-quart heavy pot, covered, then boil, covered, shaking pot occasionally, until mussels just open wide, 3 to 4 minutes. (Discard any unopened mussels.) Transfer to a bowl with a slotted spoon, reserving cooking liquid, and cool to room temperature.
- Put 48 half mussel shells with mussels attached in a large shallow baking pan (discard other halves) and drizzle with some of reserved cooking liquid.
- Stir together remaining ingredients, then top each mussel with about 1 teaspoon of mixture.
- Bake until crumbs are golden and crisp, about 5 minutes.
STUFFED MUSSELS (TURKISH)
Make and share this Stuffed Mussels (Turkish) recipe from Food.com.
Provided by borisr
Categories Mussels
Time 4h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell.
- Preserve the liquid from mussels.
- Rinse the opened mussels well with water.
- Chop onion and sauté in olive oil with pine nut for 15 minutes.
- Add rice; sauté further 15 minutes stirring.
- Add tomato; sauté further 5 minutes stirring.
- Add all spices and currants and 3/4 cup of mussel liquid (add watter if no enough liquid). Cook for 15 minute.
- Stuff mixture into each shell, place in baking dish. Add another 3/4 cup of liquid and bake or steam for 35 minutes.
- Serve with lemon.
Nutrition Facts : Calories 718.8, Fat 35, SaturatedFat 5.3, Cholesterol 93.3, Sodium 962, Carbohydrate 57.5, Fiber 4.3, Sugar 10.2, Protein 43.8
STUFFED MUSSELS
A cold weather treat for two, make sure you choose nice big mussels to make it worth the effort
Provided by Valentine Warner
Categories Lunch, Main course, Starter
Time 35m
Number Of Ingredients 9
Steps:
- Scrub the mussels really well and remove the beards. Discard any with damaged shells and those that don't shut tight when tapped on the edge of the sink. Rinse well. Put all the mussels in a medium saucepan and cover with a tight-fitting lid. Place over a high heat and cook for 2 mins, shaking the pan halfway, until all the shells have steamed open but the mussels are only just cooked. Discard any that don't open. Tip into a colander and leave to cool.
- Tear the bread into rough pieces, put in a food processor and blend into crumbs. Rub the walnuts between your hands to remove some of the papery skins. Add the walnuts, butter, garlic, lemon juice and Parmesan to the crumbs. Season with a good pinch of salt and ground black pepper. Blitz until all the ingredients begin to blend. Add the herbs to the stuffing and blend until combined with the butter.
- Heat the grill to its hottest setting. Take each mussel and carefully prise off one half of each shell. Drain away any excess liquid. Place the mussels in their remaining shells on a small baking tray. Using a teaspoon and your finger, divide the stuffing mixture between each mussel shell, making sure the mussel itself is fully covered. Place the tray fairly close to the grill and cook for about 2 mins until the stuffing is pale golden brown and the mussels are hot and surrounded by the melted butter. Transfer the shells to 2 plates and eat straight away.
Nutrition Facts : Calories 657 calories, Fat 55 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 2.26 milligram of sodium
More about "stuffed mussels recipes"
STUFFED BAKED MUSSELS (BAKED TAHONG) - FOXY FOLKSY
From foxyfolksy.com
5/5 (6)Total Time 25 minsCategory AppetizerCalories 255 per serving
- Place the mussels in a large pot. Add a little water (1/4 cup) or no water at all. Cover the pot with lid and cook over medium-low heat just until the shells open up. Let it cool down a bit and remove the other half of the shells.
- In a small saucepan over medium heat, melt butter then add minced garlic. Cook until tender. Add in the breadcrumbs and mix. Cook for about a minute.
- Pour in the milk and stir continuously until the sauce starts to thicken. Season with salt. Cook until it becomes thick stirring constantly to prevent it from burning. Remove from heat and set aside.
HOMEMADE STUFFED MUSSELS WITH AROMATIC RICE; MIDYE …
From ozlemsturkishtable.com
4.8/5 (6)Servings 25-30Cuisine Turkish CuisineCategory Seafood; Mussels With Aromatic Rice
STUFFED MUSSELS IS A SEAFOOD MAIN DISHES BY MY ITALIAN …
From myitalian.recipes
25 EASY MUSSELS RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SPANISH TIGRES | STUFFED MUSSELS RECIPE | BASCO FINE …
From bascofinefoods.com
STUFFED MUSSELS RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
STUFFED BROILED MUSSELS – LEITE'S CULINARIA
From leitesculinaria.com
STUFFED MUSSELS RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
STUFFED MUSSELS | GOURMET TRAVELLER
From gourmettraveller.com.au
STUFFED MUSSELS | LUNCH RECIPES | GOODTO
From goodto.com
STEAMED MUSSELS IN WHITE WINE BROTH | THE MEDITERRANEAN DISH
From themediterraneandish.com
HOW TO MAKE CORNBREAD-STUFFED MUSSELS - DELISH
From delish.com
23 INSANELY DELICIOUS SNACKS AND APPETIZERS EVERYONE SHOULD TRY …
From msn.com
STUFFED MUSSELS (COZZE AL POMODORO) | SAVEUR
From saveur.com
A CINQUE TERRE NONNA COOKS THE FIVE TOWNS’ MOST UNSUNG DISH
From lacucinaitaliana.com
STUFFED MUSSELS WITH PEPPERONI RICE RECIPE | BON APPéTIT
From bonappetit.com
WALDORF STUFFED PORKED CHOPS RECIPE - FOOD.COM
From food.com
STUFFED MUSSEL TAPAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love