Stuffed Mussels With Pepperoni Rice Food

STUFFED MUSSELS

Steps:

• Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet (do not discard the other half of the shell just yet). Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel. Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched). Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.

STUFFED MUSSELS

Steps:

• Scrub the mussels really well and remove the beards. Discard any with damaged shells and those that don't shut tight when tapped on the edge of the sink. Rinse well. Put all the mussels in a medium saucepan and cover with a tight-fitting lid. Place over a high heat and cook for 2 mins, shaking the pan halfway, until all the shells have steamed open but the mussels are only just cooked. Discard any that don't open. Tip into a colander and leave to cool.
• Tear the bread into rough pieces, put in a food processor and blend into crumbs. Rub the walnuts between your hands to remove some of the papery skins. Add the walnuts, butter, garlic, lemon juice and Parmesan to the crumbs. Season with a good pinch of salt and ground black pepper. Blitz until all the ingredients begin to blend. Add the herbs to the stuffing and blend until combined with the butter.
• Heat the grill to its hottest setting. Take each mussel and carefully prise off one half of each shell. Drain away any excess liquid. Place the mussels in their remaining shells on a small baking tray. Using a teaspoon and your finger, divide the stuffing mixture between each mussel shell, making sure the mussel itself is fully covered. Place the tray fairly close to the grill and cook for about 2 mins until the stuffing is pale golden brown and the mussels are hot and surrounded by the melted butter. Transfer the shells to 2 plates and eat straight away.

BELL PEPPERS STUFFED WITH RICE DRESSING

Steps:

• TO PREPARE THE RICE DRESSING:.
• Combine the first seasoning mix ingredients and set aside.
• With a sharp paring knife, peel off the silver skin from each gizzard and trim the hard fibrous connection between the 2 halves.
• Grind the gizzards, hearts, and livers in a food processor or blender, or chop finely.
• Add the reserved (1st) seasoning mix to the meat (giblets).
• Stir well. Set aside.
• Thouroughly combine the 2nd seasoning mix ingredients in a small bowl and set aside.
• In a very large cast iron or other heavy skillet, brown beef and pork, over high heat, breaking up chunks.
• Sprinkle the reserved 2nd seasoning mix over meat and cook about 3 min., stirring constantly.
• Discard bay leaf, then cook 2 minute more, stirring constantly.
• Reduce heat to medium and cook about 5 minutes, stirring frequently and scraping pan bottom well.
• Add giblets to skillet,stirring well.
• Cook about 4 min.,stirring almost constantly.
• Stir onions, bell peppers,celery,garlic,hot peppers(if using), and 1/4 cup of the stock.
• Cook until mixture is dry and sticking OBSESSIVELY, about 10 minutes.Be sure to scrape the pan bottom frequently.
• Add 4 tbs. butter, cook 3 minute Stir and scrape often.
• Stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
• Stir in 1/2 cup more stock. Cook 2 minute more.
• There should be little to no liquid at this point. Cook longer if there is.
• Add rice and stir very well. Remove from heat.
• NOTE:.
• This makes about 9 1/2 cups. The dressing must be very moist to stuff bell peppers, but not runny, even though it will dry some during baking. If need be, add more stock or water, about 1/4 cup at a time.
• TO PREPARE PEPPERS.
• Cut stems and tops from peppers. Cut down about 3/4 inch from the top. Core and seed the peppers. Discard tops.Stuff the HOT rice dressing into peppers. Pack tightly as you go and mound the top slightly.Place,upright,in a 13x9 pan, fitting snugly.
• When cool to the touch, press with fingertips.Sprinkle with bread crumbs. Dot tops with butter and add 3/4 inches stock around peppers.
• Bake at 375F for 30.Then cover with foil and bake til tender,about 30 minute.