Stuffed Mussels Recipe
You can make this beauty that we see on the street and cannot say no to, and you can have it at home and snack with peace of mind or use it as a cold appetizer at fish tables. If you are going to make stuffed mussels, be sure to research the origin of the mussels, where they were collected, whether they carry toxic waste or not. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 30 min.
🕐 Cooking: 40 min.
| For the Filling: | ||||
|---|---|---|---|---|
| Mussel (Shelled) | 40 | Qty | ||
| Rock Salt | 1 | Tsp (large) | ||
| Water (Hot) | 2.5 | Cup | ||
| For the Stuffed Rice: | ||||
|---|---|---|---|---|
| Rice | 1.5 | Cup | ||
| Currants | 1 | Tbsp | ||
| Pine Nut | 50 | Grams | ||
| Tomato Paste | 1 | Tsp | ||
| Dill | 1/4 | Bunch | ||
| Dry Onion | 4 | Qty | ||
| Allspice | 1 | Tsp | ||
| Black Pepper | 1 | Tsp | ||
| Cinnamon Powder | 1 | Tsp | ||
| Water (Hot) | 2.5 | Cup | ||
| Lemon Juice (Fresh-squeezed) | 1 | Tsp (large) | ||
| Olive Oil | 8 | Tbsp | ||
| Granulated Sugar | 1 | Tbsp | ||
| Salt | 1 | Tsp (large) | ||
| Lemon Juice (Fresh) | 1 | Qty | ||
| For the Over: | ||||
|---|---|---|---|---|
| Olive Oil | 3/4 | Cup | ||
| Lemon (Sliced) | 2 | Qty | ||
| Parsley (Leaf) | 1/2 | Bunch | ||
Instructions:
-
Rinse the mussels thoroughly under running water by rubbing the outside of the mussels with a clean wire wool. Arrange in a single row in a flat pot. Add water with added rock salt. Boil the mussels on low heat in a controlled manner until they are open.
-
When the mussels are slightly open, take them off the fire and wash them under cold running water. The mussels should not be cooked inside.
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While the mussels are cooling, prepare the stuffed rice.
-
Finely chop the onion. Heat the olive oil in the pan and lightly fry the pine nuts first, add the onions and continue frying until they turn brown.
-
Drain the rice through water, add it to the roasted onions and fry it without breaking it until it becomes transparent. Add 1 glass of hot water to it and cook it on low heat until it absorbs its water. Since it will be cooked for the second time, the rice should remain slightly firm. Add salt, spices, chopped dill and lemon juice, mix gently and infuse with a paper towel over it.
-
Open the mussels, being careful not to separate them from the joints. Extract pieces of algae called nerves and beards. Turn one lid of the mussel down and one lid up, so that the mussels, whose muscles are broken, will open easily. Wash the mussels under running water.
-
Add a teaspoon of rice to the opened mussels, close them and arrange them in a single row in the pot. After pouring 1/2 lemon juice and olive oil on them, add the water and cook for 15 minutes on medium heat and let it cool.
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When stuffed mussels have cooled, you can serve them with parsley leaves, sumac red onions and quartered lemon slices. Enjoy your meal!
Appetizer Fish & Seafood
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