Bosphorus mussel stew

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

The mussels in the Bosphorus in front of Emin’s house were large, plump and deep orange, yet sweet and tender. On a warm day in his garden we ate a cold stew of mussels something like this - Emin called it a salad. You can serve it hot or cold, but not chilled.


  • 500-600 g aubergines
  • lemon juice or wine vinegar for sprinkling
  • 1 kg fresh mussel


Cut the aubergines across into fairly thick slices and then halve the slices, sprinkling them with lemon juice or wine vinegar as you do so. Rub all over with salt and put into a colander in the sink.

Wash the mussels and scrub them if they are dirty. Pour the water into a large saucepan and bring to the boil over a high heat. Add the mussels, cover with a tight-fitting lid and cook for