Mussels Stuffed With Rice, Lemon And Thyme
Updated February 29, 2016
- Total Time
- 30 minutes
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Ingredients
Ingredients for steamed mussels (see recipe)
20 large mussels
½ cup rice
2 teaspoons chopped fresh thyme
½ teaspoon grated lemon rind
½ teaspoon salt
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley
Nutritional analysis per serving (4 servings)
24 grams carbs; 28 milligrams cholesterol; 176 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 296 milligrams sodium; 14 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the mussels (see recipe). Measure the broth and add enough water to make 1 cup. Place this liquid in a small saucepan and bring to a boil. Add the rice, reduce the heat so the liquid simmers slowly, cover and cook until the liquid is absorbed, about 15 minutes. Place the rice in a bowl.
- Step 2
Preheat a broiler. Remove the mussels from the shells. Separate 20 half-shells and wash them. Coarsely chop the mussels and add them to the rice. Stir in the thyme, lemon rind, salt and pepper. Divide the mixture among the cleaned mussel shells. Place the stuffed mussels under the broiler until hot, about 3 minutes. Sprinkle with parsley and serve immediately.
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