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Mussels stuffed with herby rice and feta cheese

Mussels stuffed with herby rice and feta cheese

New Zealand mussels are large and can be bought frozen from fish shops

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    1. Heat the butter and olive oil in a frying pan.
    2. Add the onion and sauté until soft.
    3. Add the rice and crushed garlic. Continue to fry for 15 – 20 minutes over low heat.
    4. Add the boiling hot chicken stock, pine nuts, salt and pepper and paprika.
    5. Lower heat and continue to cook for a further 10-12 minutes.
    6. Remove from the heat when rice is cooked and drain off any excess liquid. Cover and cool.
    7. Stir in the crumbled feta cheese, dry mixed herbs and fresh parsley.
    8. Heat the oven to 200°C.
    9. Spread the rice mixture onto the shells and dot with butter.
    10. Grill in the oven for 10-12 minutes until golden brown and crisp.
    11. Serve with lemon wedges