Mussels stuffed with herby rice and feta cheese
New Zealand mussels are large and can be bought frozen from fish shops
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Loading... Ingredients
- 30 ml (2 tbsp) butter
- ½ cup olive oil
- 4 onions, finely diced
- 250 ml (1 cup) Spekko Long Grain Parboiled Rice
- 15 ml (1 tbsp) crushed garlic
- 1 ¼ cups warm chicken stock
- 50 g pine nuts
- 5 ml (1 tsp) ground black pepper
- 5 ml (1 tsp) salt
- ½ tsp paprika
- 50 g feta cheese, crumbled
- 5 ml (1 tsp) dry mixed herbs
- 30 ml (2 tbsp) chopped fresh parsley
- 24 large mussels on the half-shell (green New Zealand mussels works well)
- 30 ml (2 tbsp) butter, softened
Method
- Heat the butter and olive oil in a frying pan.
- Add the onion and sauté until soft.
- Add the rice and crushed garlic. Continue to fry for 15 – 20 minutes over low heat.
- Add the boiling hot chicken stock, pine nuts, salt and pepper and paprika.
- Lower heat and continue to cook for a further 10-12 minutes.
- Remove from the heat when rice is cooked and drain off any excess liquid. Cover and cool.
- Stir in the crumbled feta cheese, dry mixed herbs and fresh parsley.
- Heat the oven to 200°C.
- Spread the rice mixture onto the shells and dot with butter.
- Grill in the oven for 10-12 minutes until golden brown and crisp.
- Serve with lemon wedges