Cooking time:
Preparation: 45 min
Cooking: 30 min
Total: ~1 hour 15 min
Ingredients (for 20-25 medium mussels):
For the mussels:
Fresh mussels in shells – 20–25 pcs
Water – 1 liter (for cleaning)
Salt – 1 tsp
For the filling:
Rice (preferably round or medium-grain) – 1 cup
Onion – 1 large, finely chopped
Olive oil – 4–5 tbsp
Pine nuts – 2 tbsp (optional)
Raisins (dark, pitted) – 2 tbsp (optional)
Tomato paste – 1 tbsp
Black pepper – ½ tsp
Ground cinnamon – ¼ tsp
Dried mint – 1 tsp
Sugar – 1 tsp
Salt – to taste
Water – 1 cup
Lemon juice – from ½ lemon
To serve:
Lemon slices
Directions:
1. Prepare the mussels
Thoroughly wash the mussels under cold water.
Clean the mussels with a brush and remove the “beards”.
If the mussels are slightly open, press them, fresh ones should close.
Open the mussel with a knife, leaving the flaps connected, do not remove the meat. Drain off excess liquid.
2. Prepare the filling
Heat the olive oil, fry the onion until translucent.
Add the pine nuts (if using) and fry for 2–3 minutes.
Add the rice and fry for another 3–5 minutes until slightly translucent.
Add raisins, tomato paste, spices, sugar and salt.
Pour in 1 cup of water, simmer over low heat under the lid for ~10 min (rice should be half-cooked).
Add lemon juice. Remove from heat, let cool.
3. Stuffing the mussels
Put 1 tsp of the filling in each mussel. Do not overfill – the rice will still swell.
Close the shell tightly, if necessary, wrap it with thread or fold the mussels tightly in a saucepan.
4. Cooking
Place all the stuffed mussels in a single layer in a wide saucepan.
Drizzle 2–3 tbsp. l. of olive oil, add ½ cup of water.
Cover and simmer over low heat for 20–25 min.
Let cool to room temperature, then refrigerate for 1–2 hours.
Serving:
Serve chilled, garnished with lemon slices. Squeeze lemon juice just before eating the mussels.
Tips:
Best as a cold appetizer.
Store in the refrigerator for no more than 1 day.
In street versions, mussels are often sold ready-made, served straight from the shell
Dining and Cooking