Mussels Stuffed With Rice Lemon And Thyme Recipes

LEMON AND GARLIC STEAMED MUSSELS

Steps:

• 1. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
• 2. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
• 3. SERVE immediately with crusty bread for dunking.

HOMEMADE STUFFED MUSSELS WITH AROMATIC RICE; MIDYE DOLMA

Steps:

• Place the currants in a bowl, cover with warm water and soak for 15 minutes. Then drain and set aside.
• Place the rice into a sieve and rinse well under cold running water. Drain the rice and set aside.
• Make the stuffing first (you can also make the stuffing a day ahead of time). Heat the oil in a medium sized pan and stir in the onions. Sauté over medium to high heat for 5 minutes.
• Stir in the pine nuts to the onions, sauté over medium heat for 3 minutes, stirring often. Add the rice, currants, chopped tomato, tomato paste, spices and season with salt to your taste. Pour in the hot water (about 240 ml/ 8 fl oz. / 1 cup) and combine all well. Bring to the boil then cover to simmer over low heat for 15 minutes, until all the liquid has been absorbed. Rice will be "al dente" and still have a bite to it. Remove from the heat and leave to cool.
• Once cool, stir in the chopped dill and parsley to the aromatic rice and combine well. Check the seasoning and add more salt or ground black pepper if you'd like. Set aside to cool. You can cook this delicious aromatic rice a day ahead of time and keep in the fridge, covered. This really helps the flavors to blend in and phase your cooking time wise.
• Now, open the mussels. If you've bought the mussels in a vacuum bag, open the bag over a bowl to catch any liquid inside. Place the mussels in a large bowl and rinse under cold water. Scrub the shells clean and scrape off any dirt. Using a blunt knife, carefully force the point of the knife into the gap at the pointy end of each mussel (if opening the shells become challenging, soaking them in warm water helps to open the shell, as it relaxes the mussels). Slice through the meat so the shell opens with half the meat attached to each half shell - once you cut through the thick, round connecting muscle at the bottom of the mussel, it will be easy to open.
• Pour the juice from the mussel to a bowl. Snip off the beards and using your finger, remove any grit at the base. Spread the half shells to tear the muscle of the mussel, but leave the two halves connected. Put about 2 tsp. of stuffing into the middle of each mussel (try not to overfill) and push the half shells together again.
• Place the mussels on a wide heavy pan, with the tips pointing outwards towards the edge of the pan, with the shells slightly overlapping (to prevent them opening). Build a tight spiral of shells in the center of the pan. There should be one layer of mussels, so if you have mussels left over, use another pan to keep on the layering. Place a wide plate over the mussels to prevent them from opening too wide while they cook.
• Strain the mussel juice through a sieve lined with a double layer of muslin (cheese cloth) three times to remove any grit. Mix the mussel juice with water, make it up about 250 ml/ 9 oz. / generous 1 cup water (have another 1 cup of water ready if you are using two pans). Pour this mixture to the pan; the water level should only reach to the half of the shell. Cover the pan and bring to the boil, then reduce the heat and simmer for 15 minutes.
• Remove the mussels from the heat and leave to cool at room temperature. Then cover and keep them in the fridge for 30 minutes - 1 hour to cool further and for the flavors to settle. Serve stuffed mussels with aromatic rice, midye dolma on a big platter with lemon wedges by the side. They are best enjoyed eating with your hands, using the top shell to scoop the mixture out of the bottom shell, with a generous squeeze of lemon over the mussel with aromatic rice.

STUFFED MUSSELS

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.

MUSSELS STUFFED WITH RICE, LEMON AND THYME

Steps:

• Steam the mussels (see recipe). Measure the broth and add enough water to make 1 cup. Place this liquid in a small saucepan and bring to a boil. Add the rice, reduce the heat so the liquid simmers slowly, cover and cook until the liquid is absorbed, about 15 minutes. Place the rice in a bowl.
• Preheat a broiler. Remove the mussels from the shells. Separate 20 half-shells and wash them. Coarsely chop the mussels and add them to the rice. Stir in the thyme, lemon rind, salt and pepper. Divide the mixture among the cleaned mussel shells. Place the stuffed mussels under the broiler until hot, about 3 minutes. Sprinkle with parsley and serve immediately.

STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.

STUFFED MUSSELS (TURKISH)

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.

MUSSELS WITH SHALLOTS AND THYME

Steps:

• Heat oil in large skillet over medium heat. Add shallots; sautéuntil softened, about 10 minutes. Add thyme, bay leaves, wine, clam juice and cream; bring to boil. Reduce heat; simmer until mixture is reduced to 1 cup, about 10 minutes. Add mussels, cover and simmer until mussels open, about 7 minutes; discard any mussels that do not open. Using tongs, divide mussels among bowls. Season broth with salt and pepper. Ladle broth over mussels.

BAKED STUFFED MUSSELS WITH FOCACCIA AND LEMON (OLIVE GARDEN)

Steps:

• Pre-heat oven to 350ºF.
• MUSSELS.
• PLACE water, lemon halves, white wine and garlic in a large sauce pot. Add mussels and cover.
• ALLOW mussels to cook until they have all opened.
• REMOVE mussels and set aside to cool. Discard any mussels that have not opened. Discard liquid.
• STUFFING.
• HEAT oil in a sauté pan over medium heat. Add pancetta and cook until browned. Transfer to paper towels and allow to drain. Add onions and garlic to hot pan and cook until onions are translucent. Do not brown.
• MIX remaining ingredients (except Parmesan cheese) in a bowl. Add drained pancetta, cooked onion and garlic. Mix well.
• REMOVE mussels from shell. If using fresh mussels, remove "beard.".
• PLACE mussel back in one half of the shell. Place 1 Tbsp stuffing on top of each mussel. Top with grated cheese.
• REFRIGERATE until ready to serve.
• SERVING.
• PLACE stuffed mussels in a baking casserole dish.
• BAKE at 350ºF for 20 minutes or until hot throughout.
• SERVE on a platter or portion onto single plates. Garnish with parsley.