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! —beril
Ingredients
- Stuffing
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14 teaspoons
White jasmine rice (1 tsp for each mussel)
-
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
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.
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In a medium pot add the olive oil and onion and cook until the onions are tender but not brown.
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Wash rice and add to the pot. Stir occasionally until the water of rice evaporates.
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After rice gets sticky to each other add boiling water and simmer.
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Add salt and black pepper. Cover the pot until almost evaporates.
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When you see the holes in rice turn off the heat and add dried mint, dill and parsley and stir.
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In a large pot bring the water boil.
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Add mussels and cover the pot. Cook until all the mussels are open, 3-5 minutes.
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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.
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Repeat this for every mussel and serve it with lemon pieces.
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