Mussels in Tomato Sauce

Name: Mussels in Tomato Sauce (Midyeli pilâki)
Yield: Serves 4
Cuisine: Turkish
Ingredients: 25-30 mussels, shelled and cleaned; 1 onion, chopped; 3 tablespoons olive oil; 1 small carrot, diced; 6 cloves garlic, chopped; 1 stick celery, sliced; 1 small potato, diced; ½ pint/300 ml water; salt and freshly ground black pepper; salt and freshly ground black pepper; a little extra parsley, chopped; 1 teaspoon white wine vinegar; 1 teaspoon sugar; 1 teaspoon salt; 1 tomato, skinned and chopped; 1 tablespoon concentrated tomato purée; bunch of fresh parsley, dill and basil, chopped; bunch of fresh parsley, dill and basil, chopped; bunch of fresh parsley, dill and basil, chopped

Midyeli pilâki

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

This is a cold dish, most often cooked in the summer, and it can he made with any amount of mussels. Bread is always needed to mop up the tasty sauce.

Ingredients

25-30 mussels, shelled and cleaned
3 tablespoons olive oil
1 onion, chopped

Asia
Turkey
Starter
Pescatarian
Gluten-free
Summer
Mediterranean

Method

Heat the oil in a pan and soften the onion and garlic in it. Stir in the carrot, potato and celery and cook for 2-3 minutes. Stir in the vinegar, sugar and salt and add the tomato, tomato purée and herbs. Pour over the water, mix well and bring the liquid to the boil. Reduce the heat, cover, and simmer for 25-30 minutes until the vegetables are tender and the liquid has red