Stuffed Tomatoes with Mussels, Rice, and Potatoes

Stuffed Tomatoes with Rice, Potatoes, and Mussels

This delightful Mediterranean-inspired dish combines the sweetness of ripe tomatoes with the richness of a flavorful rice mixture, complemented by mussels and potatoes. A perfect harmony of textures and tastes that will elevate any dinner. Simple to prepare and guaranteed to impress your guests, these stuffed tomatoes are the epitome of comfort food with a gourmet twist.

Ingredients (Serves 4)

Instructions

1. Prepare the Mussels:
   Begin by cleaning the mussels thoroughly. Rinse them under cold running water, scrubbing off any barnacles and debris from the shells using a stiff brush or steel wool. Discard any mussels that remain open. Then, use a knife to pry open the mussels, removing the flesh and saving the cooking liquid. Set the mussel meat aside in a bowl.

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2. Cook the Mussels:
   In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add a whole garlic clove and sauté briefly until fragrant. Add the cleaned mussels to the pan and cover with a lid. Let them steam for a few minutes until they open up, releasing their juices. Remove the mussels from their shells, reserving the cooking liquid for later. Set the mussel meat aside.

3. Prepare the Tomatoes:
   Cut the tops off the tomatoes and carefully hollow them out, using a spoon to scoop out the flesh. Sprinkle a pinch of salt inside each tomato and let them drain upside down on a paper towel to remove excess water.

4. Prepare the Potatoes:
   Wash, peel, and slice the potatoes into thin rounds. Place them in a bowl of cold water to prevent them from browning.

5. Cook the Rice:
   In a large saucepan, heat some olive oil and sauté the diced onion until translucent. Add the Carnaroli rice and toast it lightly for a minute. Pour in the vegetable broth and the reserved mussel cooking liquid, stirring occasionally. Let the rice cook on medium-low heat, adding more broth if necessary, until it is almost tender but still firm to the bite.

6. Mix the Rice:
   Once the rice is nearly cooked, add the sliced potatoes and the mussel meat to the pan. Stir everything together and let the mixture simmer until the rice is fully cooked, the potatoes are tender, and the flavors meld. Adjust seasoning with salt and pepper if needed. Stir in chopped fresh parsley for added freshness.

7. Stuff the Tomatoes:
   Preheat your oven to 180°C (350°F) in static mode. Carefully stuff the hollowed tomatoes with the rice and mussel mixture, packing them tightly but without overfilling. Place the filled tomatoes in an oven-safe dish, drizzling a bit of extra virgin olive oil over the top of each one.

8. Bake the Stuffed Tomatoes:
   Place the dish in the oven and bake for about 30 minutes, or until the tomatoes are tender and the filling is golden and bubbling. If desired, place the tops of the tomatoes back on during the last few minutes of cooking to help them roast.

9. Serve:
   Once out of the oven, allow the stuffed tomatoes to rest for a few minutes before serving. Garnish with additional parsley if desired, and enjoy your delicious stuffed tomatoes with rice, potatoes, and mussels!

Tips for Success:

• Mussel Preparation: Ensure that all mussels are tightly closed before cooking. If any are open and don’t close when tapped, discard them.
• Rice Consistency: If you prefer a creamier risotto-style filling, you can add a bit of extra broth and stir frequently to create a rich, creamy texture.
• Alternative Vegetables: Feel free to add other vegetables to the rice filling, such as peas or bell peppers, to enhance the flavor and color of the dish.
• Make-Ahead: This dish can be prepared ahead of time. Stuff the tomatoes and refrigerate them until ready to bake. When it’s time to serve, simply pop them in the oven for a quick and easy meal.

Nutritional Information (Per Serving):

This recipe is the perfect balance of indulgent and fresh, making it a must-try for anyone looking to explore new flavors in classic Italian cuisine. Enjoy!