Midye dolma (mussels stuffed with spiced rice)

Midye dolma is a favourite street snack of Istanbul's streets and waterfronts: mussels steamed with cinnamon-and-allspice rice filling, eaten one by one with lemon.

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Method

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1. Soak the rice in lukewarm water for 20 minutes, then drain. ⏱ Timer: 20 min
2. Sweat the onion in the olive oil until soft, add the pine nuts, and fry for 2 minutes. Stir in the tomato paste, rice, raisins, spices, sugar and salt, and fry for 2 minutes. ⏱ Timer: 2 min
3. Pour in 200 ml hot water, and cook covered for 8-10 minutes, until the rice is half cooked. Let cool. ⏱ Timer: 8 min
4. Scrub the mussels clean with a wire brush and pull off the beards; discard any open ones that don't close when tapped. Open each one along the side with a sharp knife, without separating the two shells.
5. Fill each mussel with a teaspoon of rice, and close the shells back up.
6. Layer them tightly side by side in a pot, pour over the remaining 200 ml hot water, weigh down with a plate, and simmer covered over low heat for 25 minutes. ⏱ Timer: 25 min
7. Let cool, and serve at room temperature with lemon wedges.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Raw mussels are also easier to open if you put them in hot water for 2 minutes, then straight into cold water.
• Always squeeze the lemon on right before eating.

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