Made from New Zealand's signature green-lipped mussel, this dolma is prepared by mixing leftover rice pilaf with spices, stuffing it into the mussel shells and steaming. The seafood's natural salinity noticeably enriches the filling's flavour.
Steam the cleaned mussels in a covered pot with a little water for 5 minutes until the shells open.
Mix the leftover rice pilaf with the grated onion, parsley, lemon juice, olive oil, chilli flakes and salt.
Fill the opened mussel shells with the mixture without packing it down.
Arrange the stuffed mussels in a steamer, cover and steam for 15 minutes.
Don't overpack the mussels when stuffing; the rice expands slightly with steam, or the shell may crack. Allergens: contains shellfish (mussel).
Even if the leftover pilaf looks a bit tired, reviving it with spices gives a result just as good as fresh.
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