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4 Serves
84 Mins
Clean the mussels thoroughly under cold water, removing the beards and scrubbing the shells using a chefs knife to pry them open slightly if necessary.
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TunisianVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
69 µg / 400 µgCalcium
41 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
155 mg / 420 mgPhosphorus
458 mg / 1,250 mgPotassium
528 mg / 4,700 mgSodium
1253 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
65 gAlcohol
0 g
In a saucepan, heat olive oil and sauté finely chopped onions until translucent, then stir in the rice, pine nuts, and currants.
Add water, salt, pepper, and spices to the saucepan, cover, and simmer until the rice is partially cooked.
Carefully spoon the rice mixture into each mussel shell and arrange them in a large pot.
Add a small amount of water to the pot, cover, and steam the stuffed mussels until the rice is fully tender.
48
g11
g18
g
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Turkish