lunch · dairy-free · gluten-free
Midye dolma (stuffed mussels)
Mussels stuffed with spiced rice—allspice, cinnamon, currants and pine nuts—steamed and eaten with lemon.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains tree nuts and molluscs.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook onions and pine nuts in oil; add rice, tomato paste, currants, spices and 240 ml water; cook 8 minutes until half-done. Cool.
-
2
Discard any mussels with cracked shells or that stay open when tapped. Pry the rest open on the rounded side without separating the shells.
-
3
Stuff each with a spoon of rice and close.
-
4
Pack tightly in a pot, add 240 ml water, weigh with a plate and steam 20 minutes until the mussel meat is opaque; rest 15.
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5
Serve cold or warm with lemon.
