Stuffed Mussels with Spiced Rice
Ingredients
- 1 kgMytilus galloprovincialis (cleaned and debearded)
- 150 gWhite rice (rinsed)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (pressed)
- 3 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pinchHot pepper en poudre
- 20 gFlat-leaf parsley (chopped)
- 20 gFresh cilantro (chopped)
- 1 pcCitrus limon (L.) Burm. f. (for juice)
- 1 pinchGray sea salt
- 1 tbspTomato paste
Method
Plump mussels stuffed with rice infused with cumin and paprika. The meat stays tender while the rice absorbs the sea juices for a soft, aromatic texture.
- 1
Scrub the shells under cold water to remove impurities. Discard any that are broken or stay open. Keep them chilled.
- 2
In a sauté pan, sauté the chopped onion and garlic in olive oil. Add the rice, tomato paste, cumin, paprika, and chili powder. Pour in 200 ml of water and cook over medium heat until the liquid is absorbed. The rice should remain firm, almost crunchy.
- 3
Off the heat, stir in the chopped parsley and cilantro. The stuffing should be richly colored and fragrant with warm spices. Let it cool slightly to make stuffing easier.
- 4
Carefully open the raw mussels with a knife, without separating the two valves. Slide a spoonful of stuffing inside and press firmly to close the mussel.
- 5
Pack the mussels tightly, point side up, in a sauté pan. Add a little water and the lemon juice. Cover and cook over medium heat for 15 minutes. The rice will swell and seal the mussel.
Frequently asked questions
How do you get this dish right?
- Do not overcook the rice in the first step; it must finish swelling inside the mussel to absorb all the juices.
- Pack the mussels tightly in the pan to prevent them from opening too much and letting the stuffing escape.
How long does this dish keep?
Consume immediately or within 24 hours. Keep refrigerated.
