Stuffed vegetables and leaf rolls
This stuffed mussel dish features New Zealand’s signature green-lipped mussels filled with leftover rice pilaf mixed with spices and steamed in their shells. The seafood’s natural salinity adds a pronounced savory flavor to the filling.
Add the cleaned mussels and a little water to a pot. Cover and steam for 5 minutes, until the shells open.
Mix the leftover rice pilaf with the grated onion, parsley, lemon juice, olive oil, red pepper flakes, and salt.
Fill the opened mussel shells with the rice mixture without pressing it down.
Arrange the stuffed mussels in a steamer, cover, and steam for 15 minutes.
Do not pack the mussels too tightly; the rice expands slightly as it steams, or the shells may crack. Allergen: contains mollusks (mussels).
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