Throughout the summer, families chug their way up and down the Bosphorus in their old wooden boats, diving in the shallows and amongst the foundations of the houses for mussels that they will later fry or stuff. Both Izmir and Istanbul are prized for their delectably aromatic stuffed mussels. They can be served as meze or as a main course.
© 1995 Ghillie Basan. All rights reserved.