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STUFFED
MUSSELS
24 fresh mussels
Salt
1 c. water
1/2 c. dry white wine
2 large onions, chopped
1/4 c. olive oil
1/2 c. raw rice
1 t. allspice
1/4 c. pignolia nuts
1/4 c. currants
Black pepper to taste
2 T. parsley, chopped
1. Remove "beard" from mussels and scrub shells well with hard
brush under cold running water. Place them in a kettle, sprinkle with
salt, and pour water and wine over them. Cover and steam for 10 minutes
until shells open. Discard any shells that do not open.
2. In a separate pan, cook onions in olive oil until soft. Add rice and
cook 3 minutes longer, stirring constantly. Add 1 cup of liquid drained
from mussels and cook rice, covered, for 15 minutes. Add remaining ingredients,
cover, and cook 5 minutes longer or until rice is done.
3. Remove mussels from shells, add to rice, and cook over low heat until
mussels are heated through. Fill mussel shells with mixture. Serve hot
or cold.
Yield: 2 dozen
From "The Art of Greek Cookery"
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