Stuffed Mussels

Name: Stuffed Mussels (Midye Dolma)
Prep time: 40 min
Cook time: 30 min
Total time: 7 h 30 min
Yield: Serves 4
Cuisine: Turkish
Ingredients: 20–30 large fresh mussels; 150 ml (5 fl oz) sunflower oil; 800 g (1 lb 12 oz) onions, finely chopped; 100 g (3½ oz/⅔ cup) pine nuts; 170 g (6 oz/generous ¾ cup) medium-grain rice; 1 tablespoon ground cinnamon; 1 teaspoon ground allspice; 1 lemon, cut into wedges

Midye Dolma

Preparation info

Serves
4

Difficulty
Easy
Ready in
8 hr

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

This cold hors d’oeuvre, ideally made the day before, is a classic. In Beşiktas, a student neighbourhood and an El Dorado for lovers of street food, you can eat stuffed mussels, size XXL, all day long, sold by the piece and served with lemon wedges.

Ingredients

20–30 large fresh mussels
150 ml (5 fl oz) sunflower oil

Asia
Turkey
Fish course
Pescatarian
Gluten-free
Istanbul
Mediterranean

Method

Clean the mussels (without removing their beards), and soak them for about 20 minutes in a large container of fresh cold water; discard any broken mussels, or open ones that do not close when tapped on the work surface. Rinse several times while soaking, swirling the mussels around and refilling with fresh cold water. Meanwhile, heat the sunflower oil in a medium to large frying pan over medium