Mussels Stuffed With Rice, Lemon And Thyme
- Total Time
- 30 minutes
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Ingredients
- Ingredients for steamed mussels (see recipe)
- 20large mussels
- ½cup rice
- 2teaspoons chopped fresh thyme
- ½teaspoon grated lemon rind
- ½teaspoon salt
- Freshly ground pepper to taste
- 2tablespoons chopped fresh parsley
Nutritional analysis per serving (4 servings)
176 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 14 grams protein; 296 milligrams sodium
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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