20 large Mussels in shells
5 tablespoons of Salt
For the filling:
100gr of Rice
5-6 finely chopped Onions
1 peeled and finely diced Tomato
1 tablespoon of Pine Nuts
1 tablespoon of Currants
1½ teaspoons of Salt
3 teaspoons of Sugar
1 teaspoon of Cinnamon
1 teaspoon of Allspice
100ml of Olive Oil
How to prepare
This recipe makes 6 servings.
Cover the rice with tepid water setting it aside allowing it to cool.
Drain the rice and wash thoroughly.
In a pan combine the onions, nuts, a teaspoon of salt and the olive oil.
On a medium heat brown the mixture stirring constantly for around 20 minutes.
Add the rice and let it toast for 10 minutes.
Add the tomato, the remaining salt, pepper, sugar and 3 tablespoons warm water.
Mix together well, bring to a boil, turn the heat down and cover with a lid.
Simmer the mixture for 10-15 minutes or until the water has been absorbed.
Add the herbs and spices, place a cloth on top of the pan and then put the lid back on.
Leave it to stand for 30 minutes in its own steam then use a wooden spoon to mix it well.
Meantime sprinkle the mussels with salt and allow them to stand for 1 hour.
Use a knife to clean the shells and wash them thoroughly.
At the big end of the mussel insert a knife in 2cm being careful to open only one end.
Ensure the other end remains intact.
Remove any hairy parts and rinse the mussels again.
Stuff the open end with the filling and then close it up.
Place the mussels in a large pan side by side layering them as you go.
Add 60ml of water and place a small plate on top of the shells.
Cover and cook on high for 30 minutes until all the water has been absorbed.
Leave them to cool and then serve with lemon wedges.
The Turkish name for this recipe is Midye Dolma
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