You’ll Need
For the Mussels
1.2kg live mussels, scrubbed and debearded
100ml water
For the Rice Filling
350g cooked long-grain rice, cooled
1 small onion, very finely diced
2 tbsp pine nuts
2 tbsp currants
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp black pepper
2 tbsp chopped dill
1 tbsp olive oil
1/2 tsp sea salt
To Finish
2 lemons, cut into wedges
Optional but dangerous
Chilli flakes
Extra dill
Cold Turkish lager
Method
Discard any cracked mussels or open mussels that do not close when tapped.
Put the mussels and water in covered heatproof pots and air fry at 200°C for 7-9 minutes.
Discard any mussels that remain closed, then cool the opened shells until safe to handle.
Air fry the onion, pine nuts, currants and olive oil at 180°C for 5 minutes.
Mix with the cooked rice, allspice, cinnamon, pepper, dill and salt.
Loosen one side of each mussel shell without separating the hinge.
Pack a teaspoon of rice around the mussel meat and close the shell gently.
Air fry the stuffed mussels at 180°C for 4-5 minutes until piping hot.
Serve warm or at room temperature with plenty of lemon.