Midia Dolma – Stuffed Mussels
Midia dolma (midye dolma in Turkish) is an Armentian and Turkish dish wherein large mussels are stuffed with a mixture of rise, pine nuts and currants and slowly simmered for up to an hour.
Ingredients
- 36 mussels large mussels (in shells)
- 1/3 cups olive oil
- 3 cups yellow onion finely chopped onion
- 1/2 cups long grain rice uncooked
- 1/4 cups dried currants
- 1/4 cups pine nuts
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- salt
- 2 cups water
- 1 tbsp lemon juice
- 2 lemon cut into wedges for garnish
Instructions
- Scrub mussels, loosen (do not separate) shells, and remove beard.
- Rinse under cold, running water then soak in cold water 1 hour.
- Meanwhile, saute onion in olive oil.
- Remove from heat and stir in rice, currants, nuts, allspice, cinnamon, salt and pepper. Set aside to cool.
- Rinse mussels again under cold, running water.
- Place 1 Tablespoon of filling in each shell. Close tightly and tie with a piece of string.
- Arrange in layers in a heavy casserole. Add water and lemon juice. Place an inverted plate on top to hold mussels down during cooking.
- Bring to a boil, cover and simmer 1 hour.
- Uncover and cool to room temperature.
- Remove mussels from casserole, cut string off and arrange on serving dish. Garnish with lemon wedges.
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