- 1/2 cup rice
- boiling water
- 3 tbsp oil
- 1 tbsp tomato pure
- 2 teaspoons thyme
- 1/2 teaspoon grated lemon rind
- 1 onion, finely diced
- 1 garlic glove(crushed)
- 1/2 teaspoon salt
- Pepper to taste
- (You also might add pinenuts-optional)
- Saute the pinenuts(if you have some)onion, garlic over medium-low heat for 10 minutes in a sauce pan. Stir in the rice, tomato puree and cook for 2 minutes. Season with salt. Add the lemon rind. Pour over enough boiling water to just cover the rice. Stir, then cook until the liquid has been absorbed. Add the thyme and set aside to cool slightly.
- Ingredients for steamed mussels;
- 1 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 2 cloves garlic(minced)
- 20 mussels (scrubbed, beards removed)
- Place the olive oil, lemon juice, water and garlic in a pot over medium-high heat. Bring to a boil. Add the mussels and cook(covered), shake the pot occasionally, until all the mussels open, (4-5 minutes) While remove all the mussels, let any liquid in the shells drip back into the pot.
- Time to stuff our mussels!!! Woohoo! It is fun:D
- Spoon a generous amount of the rice mixture into each mussel and squeeze the shells shut. Then wipe away any excess.
- Where is the pan? Oh, here it is!
- Add the mussels to the pan, and cover it! Bring to the boil then lower the heat. Simmer for about 15 minutes. Remove from the heat and let them cool in the pan. Refrigerate for 1 hour before to serve and serve mussels chilled or at room temperature.
- Garnish with the parsley, lemon cuts. Mmmm..I will serve them with toasted bread and green salad.
- Are you a slow eater?
- If you're looking to lose weight, eating slowly should be a part of your new life style. It's hard to enjoy your food if it goes by too quikly.
- Sometimes you just gotta eat different! Powerful!
- Have a delicious weekend everyone!
