Snack · 60 min · turkish

Midye Dolma (Stuffed Mussels)

Turkish flavors, weeknight effort. Mussels meets rice in a 60-minute snack worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Mussels
• 1 cup Rice
• 1 Onion
• 2 tbsp Pine nuts
• 2 tbsp Currants
• 0.25 cup Olive oil
• 0.5 tsp Cinnamon
• 0.25 tsp Allspice
• 2 tbsp Dill
• 1 Lemon
• 1.5 tsp Salt

Steps

1. Scrub the mussels and pull off the beards. Steam them just until they pop open, 3 to 4 minutes — you want them open but barely cooked, since they cook again.
2. Snap off and discard the empty half of each shell, keeping the meat in the deep half. Arrange them snugly in a wide pot.
3. Cook the onion in olive oil until golden, then add the rice, pine nuts, currants, cinnamon, allspice, and salt. Add 1.5 cups hot water and simmer until absorbed. Fold in the dill.
4. Spoon a tablespoon of the rice onto each mussel, pressing the shell gently closed around it. Pack them tightly in the pot so they stay shut.
5. Pour 1 cup of hot water around the mussels, cover, and steam 20 minutes until the rice is tender.
6. Cool to room temperature and serve with lemon wedges — a squeeze of lemon over each mussel is the Istanbul street ritual.

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