Doel-taal: Engels
THE STUFFED MUSSEL
Ingredients
30 large mussels
5 onions
1 glass of olive oil
2 glass of rice (Baldo or Bersani type)
2 glass of warm water
1 dessertspoon granulated sugar
Salt
1 dessertspoon black pepper (If required, can be increased or reduced)
1 dessertspoon pimento (If required, can be increased or reduced)
1 dessertspoon cinnamon (If required, can be increased or reduced)
Preparation
Scrub the shells of the mussels thoroughly by scratching with a knife and open it completely by breaking the muscle. (Avoid separating entire shell.) Remove the beards and the pearls from inside of the mussels with the help of a sharp scissors. Rinse them thoroughly and place them on a colander and wait for the water to drain.
Chop the onions finely and saute them lightly with olive oil. (avoid getting them dark) Add the washed rice and salt and stir them until the rice looks like glass. Add black pepper, cinnamon, pimento, granulated sugar and 2 glasses of warm water, cook it on medium heat until all the liquid has been absorbed, cover it and let it cool. When it gets cold, fill the opened shells with this filling and close the shells of the mussels. Place the mussels in a saucepan side by side in order to prevent moving. Add water approximately 2 cm above the mussels (about 2 glasses of water) and cook it on low heat until all the liquid has been absorbed.
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