Rated 5 out of 5 based on 1 votes
- 1 kg black mussels
- 2 cups long grain rice
- 2 Tbls olive oil
- 1 Tbls black pepper
- 1/2 tspn salt
- 1 cup boiled water
- 1/2 kg lemon wedges to serve
1- Clean the mussels scraping them with a knife or hard brush. Half open them from the round part of the shell and cut off any of the beard they have around them.
2- Soak the rice in cold water for 10 minutes then rinse and drain.
3- Place the olive oil in a saucepan and add the rice stirring over low heat for 3-4 minutes. Add the black pepper and salt and keep stirring. Add 1 cup of boiled water, cover and cook for 10 minutes and set aside for 10 minutes.
4- Stuff the mussels with the rice mixture making sure you don’t overfill the mussels. 1-2 teaspoon should be fine. Close them up and place them in another deep pot.
5- Fill the pot half way up with boiled water and lay a plate on top to weigh them down.
6- Cook on high for 5 minutes then reduce the heat to low and cook for another 10 minutes until the rice is cooked.
7- When cold serve them with lemon wedges
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I make it with rice all the time it is so delicious, despite it being a little hot as I put extra black pepper the kids love them!