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; 800 g (1 lb 12 oz) onions, finely chopped; 1 tablespoon ground cinnamon; 100 g (3½ oz/⅔ cup) pine nuts; 170 g (6 oz/generous ¾ cup) medium-grain rice; 150 ml (5 fl oz) sunflower oil; 1 teaspoon ground allspice; 1 lemon, cut into wedges

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

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