| |
|
What You Need:
(To Make: 24 mussels)
|
|
|
|
24 fresh mussels
Salt and black pepper to taste
½ cup dry white wine
1 cup water
2 cups chopped onion
¼ cup olive oil
½ cup raw converted rice
1 teaspoon ground allspice
¼ cup pine nuts
¼ cup currants
2 tablespoons chopped parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Place mussels in a large pot, sprinkle with salt, and pour in wine and enough water to cover. Cover the pot and simmer for 5 minutes, or until the shells open.
|
2. Discard any that do not open. Remove mussels from shells, reserving shells. Pour broth through cheesecloth and save liquid.
|
3. In a separate pan, cook onion in olive oil until soft. Add rice and cook 3 minutes longer, stirring constantly.
|
4. Add 1 cup of strained mussel liquid. Cover pot and cook for 15 minutes. Add remaining ingredients, cover, and cook 5 minutes longer, or until rice is done.
|
5. Add mussels and cook over low heat until just heated through. Fill 24 mussel shells with mixture. (Be sure that each mussel shell gets one mussel.) Serve hot or cold.
|
|
|
|
|
