Since 1994, Mud Australia has created elegant and timeless porcelain homewares.
The original Mud Australia store opened in Woollahra in 2007. Since then we’ve opened 14 stores globally.
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Makes 20 - 30
Mussels are an often forgotten mollusc, but they are capable of transforming into something opulent by the sheer magic of our hands. This stuffed version features a fragrant toasted tomato rice, each pressed against the mussel’s tender flesh that is swiftly eaten in a mouthful. Inspired by a beloved Turkish street food: midye dolma, and an intimate memory of celebration and nostalgia as told from the travel tales of an ex-lovers father, these stuffed mussels with toasted tomato rice are little gems of any festive table; a small-vessel but a very memorable mouthful.
Ingredients
1kg / 2lbs live mussels in shell
1 cup short grain rice
¼ cup olive oil
1 onion, finely diced
2 cloves minced garlic
2 tbsp tomato paste
½ tsp dried cumin
½ tsp chilli flakes
½ smoked paprika
½ cup dry white wine
½ tsp salt
2 tbsp lemon juice
To serve
Mud Australia Fish Platter
Lemon wedges
Method
Remove the beards of your mussels by gently tugging against the flesh, assisted by a pairing knife. Use a metal scorer to scrub any debris off the mussel shells.
In a large heavy-bottomed pot or Dutch oven, heat three tablespoons of the olive oil over medium heat, adding garlic to infuse. Stir frequently to prevent burning. Add the mussels and wine and cover. Let simmer over medium heat until the mussels barely start to open. Remove the open mussels immediately and transfer to the refrigerator to cool. Reserve the mussel stock that remains in the pot and set aside.
Heat a pan on medium heat and add your short grain rice to toast. Toss and stir frequently to avoid burning, the grains should take on a mildly yellower hue and smell slightly fragrant. Remove and set aside.
In a heavy bottomed saucepan, heat the remaining olive oil over medium-low heat and saute the diced onion until softened, stirring frequently. Stir in the tomato paste and spices and cook for about 5 minutes, stirring frequently. Once the oil is stained red and the tomato paste is reduced into a deep red, stir in the wine and cook until reduced by half. Add toasted rice and all your mussel stock, topping up with water if needed. Cook covered on medium-low for 15-20 minutes or until the liquid is all evaporated and rice is al dente. Remove and season with salt and lemon juice to taste. Let cool to room temperature.
When ready to serve, preheat oven to 200°C / 400°F. Open each mussel shell, freeing the mussel from one side, detaching the scalloped muscle with a paring knife. Top each mussel with enough rice mixture so that it is completely covered and domed. Press to close each morsel.
Arrange stuffed mussels on a baking sheet and heat in the oven for about 5 minutes, or until heated through. Transfer mussels to a Fish Platter and serve with individually portioned lemon wedges.
