Estimated reading time: 3 minutes
This recipe with stuffed tomatoes and mussel salad is easy to make and has plenty of flavor. And the use of orzo gives these stuffed tomatoes a Mediterranean touch. Plus, the entire recipe is sustainable! Not only are the vegetables in this recipe organic and unsprayed; the mussels are also sustainable. You can recognize this by the MSC quality mark when you buy them. Mussels with this label come from sustainable fisheries and that is important to me. Free from chemicals, antibiotics and grown in our own Oosterschelde. Get started with these stuffed tomatoes from the oven.
Health Benefits:
Mussels are a healthy addition to our diet. I had the chance to sail on a mussel boat and visited several farms. Many people don't realize that mussels are low in calories and an excellent source of protein. In addition, they also contain important nutrients such as iron, zinc and vitamin B12, as well as omega-3 fatty acids that are important for our health.
These small shellfish get their own food from plankton in the water and grow into full-fledged shells in two years. The CO2 footprint of mussels is therefore up to 6x lower than with chicken and even 8x lower than with beef! Definitely worth considering when making your shopping list. Some other benefits of mussels are:
- Rich in iodine.
- An Omega3 boost (provides your needs for 1 week in one meal.
- Rich in vitamins A, B2, B12, and E.
- A Dutch product therefore emits less CO2 than imported crustaceans and shellfish.
All in all, reason enough to put them on the table again.
Stuffed tomatoes with mussel salad:
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Stuffed tomatoes with mussel salad
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print Email recipe Pin Rate recipeIngredients:
- 1'' kg Zeeland mussels
- 8 large beef tomatoes - (as a variation e.g. coeur de boeuf)
- 300 gram barley
- 1 shallot
- 1 Red pepper
- 20 black olives - cut into rings
- 3 fresh parsley sprigs
From the pantry:
- olive oil
- salt
- peper
- 2 el Italian herbs
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Clean the shallot, bell pepper and beef tomatoes.
- Chop the shallot, cut the bell pepper into cubes. Cut a "roof" off the tomato and carefully hollow out the inside.
- Wash the mussels and cook them in a large pan for 5 to 6 minutes until the shells open. Shake them out of the pan in a colander and remove the mussels from the shells. Set aside on a plate.
- Take a pan and add the orzo with some salt and a liter of water and bring to the boil. Cook for 9 minutes.
- Heat a frying pan and pour in a dash of olive oil. Saute the chopped shallot until translucent, then add the olives and bell pepper. Season with salt, pepper and the Italian herbs. Add the mussels and toss. Remove the pan from the heat.
- Drain the orzo and add it to the skillet with mussels. Stir and then fill the tomatoes with this content.
- Place the tomatoes in the oven dish and bake at 200 degrees for about 15 minutes until the tomatoes start to soften.
- Sprinkle some fresh parsley on the tomatoes and serve.
- Delicious bites!
Mussel fan like me? I totally get that! To give you some more ideas, I'm sharing some tasty recipes and beautiful articles here.
Do you have a BBQ with plancha plate? Then make these mussels from the plancha. Ready in no time.
Want to make a tasty snack? Then you should make these fried mussels with garlic sauce.
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This blog “Stuffed tomatoes with mussel salad” was written in collaboration with Mussels.nl
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