This recipe is easy to make but looks impressive. The taste is exotic, yet familiar, and it's hard to stop eating these once you start. In other words, don't be surprised if this dish is the one that disappears fastest at your next party!
You can double (or triple) this recipe easily. Feel free to add more cayenne or a tablespoon or so of finely minced jalapeno if you want to really bring the zing.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 24 appetizers
- 24 cooked mussels (with shells)
- 2 Tbsps slivered almonds
- 1 cup cooked rice (preferably converted 'Uncle Ben's' type)
- 2 Tbsps chopped pitted dates (about 4 whole dates)
- 2 Tbsps finely chopped scallion (white and green parts)
- 2 Tbsps extra virgin olive oil
- 1 1/2 Tbsps seafood stock or chicken stock
- 1 tsp ground coriander
- 4-5 mint leaves, cut into thin shreds (or 1 tsp fresh tarragon leaves)
- 1/2 tsp black pepper
- 1/4 tsp salt (plus additional, if needed)
- 1/8 tsp (or more) cayenne pepper
- Panko crumbs (optional)
In a dry (no oil) frying pan, toast the almonds over medium heat, shaking the pan regularly until the almonds are lightly colored. Remove from the pan and let cool.
In a bowl, combine the almonds, rice, dates, scallion, olive oil, stock, coriander, mint, black pepper, salt, and cayenne. Mix thoroughly and taste for salt.
Top each mussel with about 1 1/2 teaspoons of the rice mixture and pack down lightly.
Broil on 'High' for about 1 minute until heated through. If desired, sprinkle with panko crumbs and broil again briefly until crumbs are golden.
Makes 24 appetizer servings of Mediterranean Stuffed Mussels with Almonds & Dates