Ingredient: ground coriander

Mediterranean Stuffed Mussels with Almonds & Dates

Mediterranean Stuffed Mussels with Almonds & Dates
Print Recipe
    Servings Prep Time
    24 appetizers 20 minutes
    Cook Time
    5 minutes
    Servings Prep Time
    24 appetizers 20 minutes
    Cook Time
    5 minutes
    Mediterranean Stuffed Mussels with Almonds & Dates
    Print Recipe
      Servings Prep Time
      24 appetizers 20 minutes
      Cook Time
      5 minutes
      Servings Prep Time
      24 appetizers 20 minutes
      Cook Time
      5 minutes
      Ingredients
      Servings: appetizers
      Instructions
      1. Remove the mussel meats from their shells. Reserve 24 half shells (discard the rest) and place the shells on a broiling pan or baking sheet. Return the meats to the shells.
      2. In a dry (no oil) frying pan, toast the almonds over medium heat, shaking the pan regularly until the almonds are lightly colored. Remove from the pan and let cool.
      3. In a bowl, combine the almonds, rice, dates, scallion, olive oil, stock, coriander, mint, black pepper, salt, and cayenne. Mix thoroughly and taste for salt.
      4. Top each mussel with about 1 1/2 teaspoons of the rice mixture and pack down lightly
      5. Broil on 'High' for about 1 minute until heated through. If desired, sprinkle with panko crumbs and broil again briefly until crumbs are golden.
      Recipe Notes

      Recipe and photo credit: http://vernalisa.u.yuku.com.

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      Holiday Cranberry Onion Crab Cups

      Holiday Cranberry Onion Crab Cups
      Print Recipe
      Servings Prep Time
      48 appetizers 45 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      48 appetizers 45 minutes
      Cook Time
      15 minutes
      Holiday Cranberry Onion Crab Cups
      Print Recipe
      Servings Prep Time
      48 appetizers 45 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      48 appetizers 45 minutes
      Cook Time
      15 minutes
      Instructions
      1. Place the rolled pie crusts (in the wrapper) on the counter and allow them to come to room temperature (about 30 minutes)
      2. While waiting for the pie crusts to come to room temperature, make the cranberry-onion marmalade.
      3. In a saucepan, combine the whole berry cranberry sauce, chopped onion, ground coriander, and the white pepper. Heat just to bubbling over medium heat, stirring often.
      4. Reduce the heat to low and simmer, stirring often, for 15 minutes, or until the cranberry sauce has re-thickened (it will thicken further while cooling)
      5. Stir in the walnuts and allow to cool off the heat for 5 minutes or so before tasting. Add a small pinch of salt and taste again. Add a pinch more if needed (you want just enough to accent the sweetness and brighten the flavors.
      6. In a bowl, combine the cream cheese, crabmeat, chopped celery, parsley, and white pepper. Mix gently but thoroughly with a spatula or spoon.
      7. Heat the oven to 400 degrees. Lightly coat the cups of mini-muffin pans with cooking spray. Unroll the pie crusts and cut out 2 1/2 inch circles of dough using a biscuit cutter or drinking glass. Each pie crust should yield at least 16 circles of dough.
      8. Gently press the dough circles into the mini muffin cups, making sure to press out any air pockets in the bottom.
      9. Fill each cup with a slightly rounded teaspoon of crab-celery filling. Top each with about 1/2 of a teaspoon of the the cranberry-onion marmalade.
      10. Place the mini muffin pans on the center rack of the oven and bake for 14-16 minutes until the edges of the pie dough are golden.
      11. Remove the crab cups from the pans and allow them to cool on a wire rack. Serve hot or at room temperature.
      Recipe Notes

      Recipe and photo credit by Doug DuCap as published on aboutfood.com.  

      • Each 15 ounce box has two rolls of pie crust, so you'll need one and a half boxes for this recipe.
      • Remember to allow the pie crust rolls to come to room temperature and handle them carefully when unrolling them, as they are apt to tear, especially if they are still cold.
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