turkish

Stuffed Mussels with Spiced Rice and Lemon

Name: Stuffed Mussels with Spiced Rice and Lemon
Yield: 1 serving
Cuisine: turkish
Ingredients: 342 g mussels, cleaned; 9 g olive oil; 53 g onion, finely minced; 57 g short-grain rice, dry; 9 g currants; 0.91 g ground cumin; 0.46 g ground allspice; 2 g salt; 0.3 g black pepper; 46 g lemon wedges; 137 g water

This simmered dish pairs mussels, cleaned with short-grain rice, dry, lemon wedges and onion, finely minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

hard

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

47 g Protein

76 g Carbohydrates

17 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

342g mussels, cleaned 294 kcal
9g olive oil 80 kcal
53g onion, finely minced 21 kcal
57g short-grain rice, dry 208 kcal
9g currants 27 kcal
1g ground cumin 3 kcal
0g ground allspice 1 kcal
2g salt 0 kcal
0g black pepper 1 kcal
46g lemon wedges 14 kcal
137g water 0 kcal

Cooking instructions

mussels
Rinse mussels well. Scrub shells and remove beards; discard any open that do not close when tapped.
olive oilonionshort-grain riceground cuminground allspicesalt
Heat olive oil in a small pan. Cook onion until translucent, 3 minutes. Stir in rice, cumin, allspice, and salt for 1 minute.
short-grain ricecurrantswater
Add water and currants; simmer covered until rice is half-cooked and water is absorbed, about 8 minutes. Cool 5 minutes.
musselsshort-grain rice
Open mussels by prying gently; keep each mussel on half shell. Spoon a small mound of rice into each, pressing lightly.
musselsshort-grain ricewater
Arrange in a pot in a single tight layer. Add 2 to 3 tablespoons water, cover, and steam on low until rice is tender and mussels are cooked, 8 to 10 minutes.
lemon wedges
Serve warm or room temperature with lemon wedges.