Mussels

Stuffed mussels are a popular at our place when we have our seafood nights. They are served as starters and I promise everybody will enjoy them. To eat them, you simply remove the top shell, squeeze a wedge of lemon over the rice and spoon it out with the shell. It is a one-bite wonder and you will be surprised at just how many you can eat.
INGREDIENTS:
1 kg black mussels
2 cups long grain rice
2 tablespoons olive oil
1 tablespoon black pepper
Salt
2 lemons

METHOD:
1- Clean the mussels scraping them with a knife or hard brush. Half open them from the round part of the shell and cut off any of the beard they have around them.
2- Soak the rice in cold water for 10 minutes then rinse and drain.
3- Place the olive oil in a saucepan and add the rice stirring over low heat for 3-4 minutes. Add the black pepper and salt and keep stirring. Add 1 cup of boiled water, cover and cook for 10 minutes and set aside for 10 minutes.
4- Stuff the mussels with the rice mixture making sure you don’t overfill the mussels. 1-2 teaspoon should be fine. Close them up and place them in another deep pot.
5- Fill the pot half way up with boiled water and lay a plate on top to weigh them down.
6- Cook on high for 5 minutes then reduce the heat to low and cook for another 10 minutes until the rice is cooked.
7- When cold serve them with lemon wedges