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Aromatic rice-stuffed mussels recipe (midye dolma)
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- Cuisine: Turkish
- Prep Time: 15 min(s)
- Cook Time: 30 min(s)
- Serves 4
Evrim Gunce presents a fortnightly segment, talking to chef and
restaurateur Somer Sivrioglu about classic and regional Turkish meals.
In this first segment, Somer shares his recipe for a street-hawker-style
dish from Istanbul – aromatic rice-stuffed mussels.
Ingredients
1 cup cracked rice12 black mussels
1 cup olive oil
½ cup pine nuts
3 onions, chopped
2 garlic cloves, crushed
1 tsp pimento
1 x can diced tomatoes
½ cup raisins
1 tsp fresh mint
2 tsp dill
Chopped parsley, to garnish
Preparation
Wash the rice, cover with cold water and leave to soak for 10 minutes. Drain the rice, then rinse and drain a final time.Soak the cleaned mussels in a sink or large bowl of warm water for about 10 minutes.
Heat the oil in a saucepan. Fry the pine nuts, onion, garlic and pimento over medium-low heat for 10 minutes or until the pine nuts turn a light golden brown. Stir in the rice, tomato and raisins, and cook for 2 minutes. Season with salt. Pour over enough boiling water to just cover the rice. Stir, then bring to the boil and cover. Cook over very low heat for 15 minutes, or until the liquid has been absorbed. Tip the rice into a shallow bowl, then stir in the mint and dill. Set aside to cool slightly.
To prepare the mussels, hold each mussel by its narrow end, with the pointed edge facing outwards. Insert a small sharp knife between the two shells, near the large rounded top, and cut through the mollusc where it is attached. Prise the shells open, taking care not to break them (the idea is to open them slightly, not fully, and for the mussels to stay in their shells). Discard any mussels that do not open.
Spoon a generous amount of the rice mixture into each mussel, then squeeze the shells shut and wipe away any excess. Add the mussels to the pan, cover, and bring to the boil, then lower the heat and simmer for about 20 minutes. Remove from the heat and allow the mussels to cool in the pan. When cool, refrigerate for at least 1 hour.
Serve the mussels chilled or at room temperature. Garnish with the parsley.
If you enjoyed this Aromatic rice-stuffed mussels recipe (midye dolma) then browse more Turkish recipes, seafood recipes, entertaining recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.
Turkish Restaurants
Displaying 10 of 88 Turkish Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Turkish Delight | Belconnen | |
| 2. | Turkish Pide House | Jamison | |
| 3. | Pasha's | Hobart | |
| 4. | Efes One Turkish Restaurant | Albion | |
| 5. | Pinarbasi Restaurant | Coburg | |
| 6. | The Kilim Turkish Restaurant | Richmond | |
| 7. | Erciyes Restaurant | Redfern | |
| 8. | Sahara Turkish Restaurant Burwood | Burwood | |
| 9. | Ottoman Cuisine | Barton | |
| 10. | Merhaba Turkish Cuisine Restaurant | Auburn |
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