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Bosphorus mussel stew
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
Published 2010
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.
Ingredients
500-600 g - lemon juice or wine vinegar for sprinkling
1 kg
Method
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