eCook Meal
Panko-crusted Mussel Boats
with savoury rice & a creamy lemon sauce
These gorgeous cheesy crumb-filled mussels and savoury rice, laced with beautifully charred vegetables, are elevated by a drizzle of a lemon and a creamy lemon & white wine sauce. A delicious seafood dish which will have you dreaming of a small town by the ocean!
Serving guide
Choose your portion size.
STEAMY RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Cover to keep warm and set aside.
CHARRED VEGGIES
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced baby marrow pieces for 3-4 minutes until charred. Remove from the pan on completion and place in a bowl. Return the pan to the heat with another drizzle of oil. Fry the diced carrots for 3-4 minutes until browned and caramelized. Remove from the pan and add to the bowl of baby marrows. Season to taste.
NICE RICE
Once the rice is cooked, stir through the peas, charred carrots and baby marrow pieces. Cover to keep warm for serving.
Lemon Cream SAUCE
Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the white wine and cook off until almost evaporated. Turn off the heat and stir through the cream and the juice of 1 lemon wedge. Season to taste, remove from the heat and cover.
LACED CRUMB & CRISP Mussels
In a small bowl combine the cheesy crumb with ½ of the chopped Parsley. Add lemon zest and seasoning to taste. Place the mussel halves onto a roasting tray. Fill each one with 1-2 tsp of the cream sauce and a generous heap of the parsley and cheese crumb. Pop them into the oven to bake for 3-4 minutes until the crumb is crispy.
TIME FOR A FLAVOUR TRIP!
Plate up a gorgeous mound of veggie packed fluffy rice and nestle in the crispy mussel boats. Drizzle over the remaining creamy sauce and finish off with a garnish of the remaining chopped Parsley. What a feast!
STEAMY RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Cover to keep warm and set aside.
CHARRED VEGGIES
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced baby marrow pieces for 4-5 minutes until charred. Remove from the pan on completion and place in a bowl. Return the pan to the heat with another drizzle of oil. Fry the diced carrots for 4-6 minutes until browned and caramelized. Remove from the pan and add to the bowl of baby marrows. Season to taste.
NICE RICE
Once the rice is cooked, stir through the peas, charred carrots and baby marrow pieces. Cover to keep warm for serving.
Lemon Cream SAUCE
Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the white wine and cook off until almost evaporated. Turn off the heat and stir through the cream and the juice of 2 lemon wedges. Season to taste, remove from the heat and cover.
LACED CRUMB & CRISP Mussels
In a small bowl combine the cheesy crumb with ½ of the chopped Parsley. Add lemon zest and seasoning to taste. Place the mussel halves onto a roasting tray. Fill each one with 1-2 tsp of the cream sauce and a generous heap of the parsley and cheese crumb. Pop them into the oven to bake for 3-4 minutes until the crumb is crispy.
TIME FOR A FLAVOUR TRIP!
Plate up a gorgeous mound of veggie packed fluffy rice and nestle in the crispy mussel boats. Drizzle over the remaining creamy sauce and finish off with a garnish of the remaining chopped Parsley. What a feast!
STEAMY RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Cover to keep warm and set aside.
CHARRED VEGGIES
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced baby marrow pieces for 5-6 minutes until charred. Remove from the pan on completion and place in a bowl. Return the pan to the heat with another drizzle of oil. Fry the diced carrots for 6-8 minutes until browned and caramelized. Remove from the pan and add to the bowl of baby marrows. Season to taste.
NICE RICE
Once the rice is cooked, stir through the peas, charred carrots and baby marrow pieces. Cover to keep warm for serving.
Lemon Cream SAUCE
Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 6-8 minutes until soft and translucent, shifting occasionally. Add in the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the white wine and cook off until almost evaporated. Turn off the heat and stir through the cream and the juice of 3 lemon wedges. Season to taste, remove from the heat and cover.
LACED CRUMB & CRISP Mussels
In a small bowl combine the cheesy crumb with ½ of the chopped Parsley. Add lemon zest and seasoning to taste. Place the mussel halves onto a roasting tray. Fill each one with 1-2 tsp of the cream sauce and a generous heap of the parsley and cheese crumb. Pop them into the oven to bake for 4-5 minutes until the crumb is crispy.
TIME FOR A FLAVOUR TRIP!
Plate up a gorgeous mound of veggie packed fluffy rice and nestle in the crispy mussel boats. Drizzle over the remaining creamy sauce and finish off with a garnish of the remaining chopped Parsley. What a feast!
STEAMY RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Cover to keep warm and set aside.
CHARRED VEGGIES
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced baby marrow pieces for 6-7 minutes until charred. Remove from the pan on completion and place in a bowl. Return the pan to the heat with another drizzle of oil. Fry the diced carrots for 8-10 minutes until browned and caramelized. Remove from the pan and add to the bowl of baby marrows. Season to taste.
NICE RICE
Once the rice is cooked, stir through the peas, charred carrots and baby marrow pieces. Cover to keep warm for serving.
Lemon Cream SAUCE
Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 6-8 minutes until soft and translucent, shifting occasionally. Add in the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the white wine and cook off until almost evaporated. Turn off the heat and stir through the cream and the juice of 4 lemon wedges. Season to taste, remove from the heat and cover.
LACED CRUMB & CRISP Mussels
In a small bowl combine the cheesy crumb with ½ of the chopped Parsley. Add lemon zest and seasoning to taste. Place the mussel halves onto a roasting tray. Fill each one with 1-2 tsp of the cream sauce and a generous heap of the parsley and cheese crumb. Pop them into the oven to bake for 4-5 minutes until the crumb is crispy.
TIME FOR A FLAVOUR TRIP!
Plate up a gorgeous mound of veggie packed fluffy rice and nestle in the crispy mussel boats. Drizzle over the remaining creamy sauce and finish off with a garnish of the remaining chopped Parsley. What a feast!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R381.74
for 4 servings · R95.44 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Mussels needs 800 gFrozen Uncooked Whole Mussels 700 g 700 g at R179.99 · 1.14× packR205.70
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Cheesy Crumb
Shopping
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Frequently Asked Questions
What is the preparation time for Panko-crusted Mussel Boats?
The preparation time for Panko-crusted Mussel Boats with savoury rice & a creamy lemon sauce is between 20 and 40 minutes.
What is the total time required to make Panko-crusted Mussel Boats with savoury rice & a creamy lemon sauce?
The total time required to make Panko-crusted Mussel Boats with savoury rice & a creamy lemon sauce is between 25 and 45 minutes.
How many servings does Panko-crusted Mussel Boats provide?
4 servings
What are the main ingredients in Panko-crusted Mussel Boats?
Baby Marrow, Carrot, Cheesy Crumb, Cream, Garlic, Lemon, Mussels, Onion, Parsley, Pea, White Basmati Rice, White Wine
What is the nutritional information of Panko-crusted Mussel Boats?
Calories: 885, Carbs: 113 grams, Fat: grams, Protein: 43 grams, Sugar: 17.8 grams, Salt: 756 grams
How do I prepare Panko-crusted Mussel Boats?
TIME FOR A FLAVOUR TRIP!: Plate up a gorgeous mound of veggie packed fluffy rice and nestle in the crispy mussel boats. Drizzle over the remaining creamy sauce and finish off with a garnish of the remaining chopped parsley. What a feast! NICE RICE: Once the rice is cooked, stir through the peas, charred carrots and baby marrow pieces. Cover to keep warm for serving. CHARRED VEGGIES: Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced baby marrow pieces for 4-5 minutes until charred. Remove from the pan on completion and place in a bowl. Return the pan to the heat with another drizzle of oil. Fry the diced carrots for 4-6 minutes until browned and caramelized. Remove from the pan and add to the bowl of baby marrows. Season to taste. STEAMY RICE: Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Cover to keep warm and set aside. LACED CRUMB & CRISP MUSSELS: In a small bowl combine the cheesy crumb with ½ of the chopped parsley. Add lemon zest and seasoning to taste. Place the mussel halves onto a roasting tray. Fill each one with 1-2 tsp of the cream sauce and a generous heap of the parsley and cheese crumb. Pop them into the oven to bake for 3-4 minutes until the crumb is crispy. LEMON CREAM SAUCE: Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the white wine and cook off until almost evaporated. Turn off the heat and stir through the cream and the juice of 2 lemon wedges. Season to taste, remove from the heat and cover.
What should be prepared from my kitchen to make Panko-crusted Mussel Boats?
Baby Marrow, Carrot, Cheesy Crumb, Cream, Garlic, Lemon, Mussels, Onion, Parsley, Pea, White Basmati Rice, White Wine
How many calories does Panko-crusted Mussel Boats have?
885 calories
How much fat content does Panko-crusted Mussel Boats have?
grams