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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
Makes 14 mussel dolmas
- 14 teaspoons White jasmine rice (1 tsp for each mussel)
- 1/2 cup Onion, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper, ground
- 1/2 cup Parsley, chopped
- 1/2 cup Dill, chopped
- 1 tablespoon Mint, dried
- 3 cups Water, boiling (divided)
- 1 Lemon (juice)
- 1 teaspoon Clove powder (optional-highly recommended)
- 14 Mussels
- 1 cup Water
- 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.