Baked Stuffed Mussels
Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet
Number of servings :
Prep time:
Cooking time:
Type of meal : | Side Dishes | Side Dishes
Special diet :
Ingredients
32 large mussels, scrubbed and bearded
75 mL (1/3 cup) water
15 mL (1 tbsp) olive oil
50 mL (1/4 cup) finely chopped yellow onion
2 cloves garlic, minced
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
75 mL (1/3 cup) cooked white rice
50 mL (1/4 cup) snipped fresh dill
OR 5 mL (1 tsp) dried dill
30 mL (2 tbsp) pine nuts
45 mL (3 tbsp) dried currants or dark seedless raisins
1 mL (1/4 tsp) salt
Directions
Preheat the oven to 400ºF (200ºC). In a deep skillet, bring mussels and water to a boil over high heat. Reduce heat to moderate, cover, and cook just until mussels open — about 5 minutes. Using tongs or a slotted spoon, lift mussels to a large bowl, discarding any that did not open. Strain broth and reserve. When mussels are cool enough to handle, shuck, reserving the shells. Coarsely chop the mussels. In a medium-sized nonstick skillet over moderate heat, heat oil 1 minute. Add onion and garlic and sauté, stirring often, until soft — 5 minutes. Add spinach and 1 tablespoon of the reserved broth and cook, stirring frequently, 4 minutes more. Remove from heat and mix in rice, dill, pine nuts, currants, salt, chopped mussels, and remaining reserved broth. Spoon the mixture into the reserved mussel shells. Press gently in place, but don’t pack firmly. Arrange the stuffed shells in 2 jelly-roll pans, cover with aluminum foil, and bake until hot — about 5 minutes.
Makes 4 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:452
