Midiye Dolmasi – stuffed mussels

Ingredients for 1 servings:

• 1 ½ kg mussel(s), large
• 400 g rice
• 600 g water
• 1 ½ large onions
• 1 ½ tsp all-spice
• 1 ½ tsp salt
• 2 tsp black pepper
• 125 ml olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

filled with rice

Wash the rice thoroughly and dice the onion very finely. Heat the olive oil in a shallow pan. Sauté the onions until translucent, then fry the rice for about four minutes. Now add the hot water, add the spices, and simmer on low heat for 12 minutes. The water should be gone, but the rice should not be dry. Then let it cool. Wash the mussels thoroughly. Remove the beard and clean them very, very well. Wash again. Now score the mussels with a knife, but do not cut through the muscle. Open the mussel and carefully crack the muscle, but do not cut through it. The mussels should close again. Now add the rice filling, close the lid, and place it in a pot. Add a glass of hot water, place a piece of baking paper between the pot and the lid, and simmer for another 12-15 minutes. Note: In Turkey, mussels are eaten cold as street food. Use one half of the mussel as a spoon and drizzle the meat with lemon.