Stuffed Mussels with a Mediterranean Twist

Ingredients

• 24 large mussels, cleaned and debearded 24 large mussels, cleaned and debearded
• 1 cup (200g) rice 1 cup (200g) rice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Zest of 1 lemon Zest of 1 lemon
• 1/4 cup (15g) fresh mint leaves, chopped 1/4 cup (15g) fresh mint leaves, chopped
• Salt and pepper to taste Salt and pepper to taste
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the mussels. Cook for 2-3 minutes until the shells open. Remove from heat and let them cool slightly.
2. 2.
   Carefully remove the mussels from their shells, keeping the shells intact. Set aside.
3. 3.
   In a separate pot, cook the rice according to package instructions. Once cooked, set aside.
4. 4.
   In a pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the cumin, paprika, red pepper flakes, lemon zest, and chopped mint leaves to the pan. Stir well to combine.
6. 6.
   Add the cooked rice to the pan and mix until all the ingredients are well incorporated. Season with salt and pepper to taste.
7. 7.
   Take a mussel shell and fill it with a spoonful of the rice mixture. Place a mussel on top of the rice and press gently to secure it.
8. 8.
   Repeat the process with the remaining mussels and rice mixture.
9. 9.
   Steam the stuffed mussels for 10-15 minutes until the flavors meld together and the mussels are tender.
10. 10.
    Serve the Stuffed Mussels hot with lemon wedges on the side.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and properly cleaned before cooking. Discard any mussels with cracked shells or that do not open during cooking.

Tips & Tricks

• If you prefer a spicier kick, increase the amount of red pepper flakes.
• For a vegetarian version, replace the mussels with bell peppers or zucchini boats and stuff them with the rice mixture.
• Serve the Stuffed Mussels with a side of tangy tzatziki sauce for an extra burst of flavor.
• If you don't have fresh mint, you can substitute it with fresh parsley or dill.
• Make sure to steam the mussels just until they are cooked through to avoid overcooking and making them tough.

Serving advice

Serve the Stuffed Mussels as an appetizer or a main course. Arrange them on a platter and garnish with fresh mint leaves for an elegant presentation. Provide lemon wedges on the side for squeezing over the mussels to enhance their flavors.

Presentation advice

Arrange the Stuffed Mussels on a bed of fresh lettuce leaves to add a pop of color to your presentation. Sprinkle some paprika or red pepper flakes on top for an extra touch of vibrancy.