Stuffed Mussels

Midye Dolma

Preparation info
  • Serves


    • Difficulty


    • 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.


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


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