Stuffed Mussels (Turkish)
A dish of mussels, rice and tomatoes, seasoned with cinnamon and allspice and baked in the oven. It comes to the table with lemon.
4 hr · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 180 min · Cook 60 min · 240 min total
- medium
- 1
Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell.
- 2
Preserve the liquid from mussels. Rinse the opened mussels well with water. Chop onion and sauté in olive oil with pine nut for 15 minutes.
- 3
Add rice; sauté further 15 minutes stirring. Add tomato; sauté further 5 minutes stirring.
- 4
Add all spices and currants and 3/4 cup of mussel liquid (add watter if no enough liquid). Cook for 15 minute.
- 5
Stuff mixture into each shell, place in baking dish. Add another 3/4 cup of liquid and bake or steam for 35 minutes. Serve with lemon.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
