Stuffed mussels with rice and tomato

This recipe for stuffed mussels with rice and tomato is a tasty appetiser that will impress the most discerning of dinner guests, yet it's easy enough to put together for a quick and easy meal for the family.

📝 Ingredients

• 24 mussels
• 2 tablespoons olive oil
• 1 medium onion (finely chopped)
• 2 medium tomatoes (finely chopped)
• 1 teaspoon garlic paste
• 1/2 cup / 100 grams basmati rice
• 2 tablespoons tomato puree / tomato paste
• 1 cup water
• 1/2 teaspoon salt
• 1 tablespoon fresh dill (finely chopped)
• 1 tablespoon fresh parsley (finely chopped)
• 1/2 teaspoon dried oregano
• 1/4 cup / 25 grams grated parmesan cheese

👨‍🍳 Instructions

1. 1Rinse the mussels in lots of cold water. Remove and discard any mussels that are cracked or broken, as well as any mussels that do not close when you tap them gently. If any of the mussels have a 'beard' on the side, pull this off as well. The beard won't harm you, but it's not particularly appetising.
2. 2Place the mussels in a saucepan with a cupful of cold water and bring to the boil. Boil for 3 to 4 minutes, shaking the pan occasionally, until the mussels open. Drain through a colander and then set them aside to cool. Discard any mussels that have not opened.
3. 3Heat the olive oil in a pan and fry the onions over a low to moderate heat for 4 to 5 minutes until they start to turn translucent. Stir continually and do not allow the onions to brown.
4. 4Add the tomatoes and garlic to the onions.
5. 5Cover the pan with a lid and continue to cook over low to moderate heat until the tomatoes have softened and released their juices. If the tomatoes look as though they are starting to burn or dry out add a splash of water and turn down the heat.
6. 6Pour in the water and add the salt, tomato puree, rice, oregano and any other dried herbs you may be using. Stir to combine and turn up the heat to bring it to the boil.
7. 7As soon as the rice starts to boil, turn the heat back down to low, cover the pan with a lid and leave for 10 to 15 minutes until all the liquid has been absorbed. Then remove from the heat and stir in the fresh chopped herbs. Leave to cool.
8. 8Taste for seasoning and stir in a little more salt if necessary.
9. 9While the rice is cooling, preheat the oven to 180°C / 360°F
10. 10Using a tablespoon, take a spoonful of cooled rice and place it over the mussel in the shell. Press the top of the shell over the rice to help keep it in place and arrange the stuffed mussels in a single layer in a baking dish.
11. 11Sprinkle the stuffed mussels with the parmesan cheese.
12. 12Place the baking dish, uncovered, into a preheated oven (180C/360F) for 8 to 10 minutes until the cheese is starting to brown.
13. 13Don't leave the dish for too long in the oven or the rice will start to dry out.
14. 14Serve hot as an appetiser on a bed of salad leaves with sliced tomatoes. Alternatively add some garlic butter prawns, a larger green salad and perhaps pieces of garlic bread and serve as a main meal for 4 people.