
Author Notes:
This is an alternative way to eat mussels. It is a very popular street food in Turkey. I tried it first time in my kitchen, I can easily say that it is very easy. I used the anonymous recipe of traditional Turkish dolma-sarma (w/olive oil) stuffing.
Enjoy eating them with their very own spoons. Don't forget to squeeze lemon on every mussel!
Makes: 14 mussel dolmas
Ingredients
Stuffing
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14
teaspoons White jasmine rice (1 tsp for each mussel)
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1/2
cup Onion, chopped
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2
tablespoons Olive oil
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1
teaspoon Salt
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1
teaspoon Black pepper, ground
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1/2
cup Parsley, chopped
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1/2
cup Dill, chopped
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1
tablespoon Mint, dried
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3
cups Water, boiling (divided)
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1
Lemon (juice)
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1
teaspoon Clove powder (optional-highly recommended)
Mussels
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14
Mussels
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1
cup Water
In This Recipe
Directions
- Put your mussels into salted water at least one hour ago. After that time discard any open or broken shelled mussels. Debeard and clean each of them thoroughly with a brush, use a knife to scratch if needed.
- In a medium pot add the olive oil and onion and cook until the onions are tender but not brown.
- Wash rice and add to the pot. Stir occasionally until the water of rice evaporates.
- After rice gets sticky to each other add boiling water and simmer.
- Add salt and black pepper. Cover the pot until almost evaporates.
- When you see the holes in rice turn off the heat and add dried mint, dill and parsley and stir.
- In a large pot bring the water boil.
- Add mussels and cover the pot. Cook until all the mussels are open, 3-5 minutes.
- Rinse mussels with cold water. Working one at a time, set apart the shells. Pull apart the flesh. Put 2 teaspoons of stuffing (or as needed) into one of the shells and top with the flesh and cover it with the other shell.
- Repeat this for every mussel and serve it with lemon pieces.
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