Rice Stuffed Greenshell Mussels
12 New Zealand Greenshell™ Mussels, frozen, half shell
1 cup white cooking wine
1/2 cup red rice
2 garlic cloves
1 teaspoon chipotle, minced
1/4 teaspoon black pepper
1/4 teaspoon dried Italian herbs
pinch of ginger powder
1/2 cup chopped parsley
3 Prosciutto slices
1oz St.Andre cheese (
http://mycheesediary.blogspot.com/2011/11/st-andre-coutances-normandy.html
)
In a large pan bring a wine to boil and cook the mussels for 5 minutes. Let them cool, then remove the shells (save only 8 for stuffing). In the meantime, cook the rice . When the rice is cool, put it to a food processor with the rest of the ingredients and blend them until smooth. Refrigerate the mixture for 4-8 hours. Stuff the mussels and broil until nicely browned.
Rice Stuffed Mussels
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