Featured

Ingredients

24 fresh mussels
1 teaspoon allspice
2 large onions, chopped
1/4 cup of nuts Pignola
1/2 cup dry white wine
1/4 cup currants a
1 cup water
ground black pepper to taste
2 tablespoons chopped parsley
1/4 cup olive oil
1/2 cup uncooked rice
2 teaspoon salt

Preparation method

Remove the beard from mussels and scrub the shells well with a stiff brush under cold running water. Put the kettle mussels, sprinkle with salt, and pour water and wine on them. Cover and steam for 10 minutes, until the shells open. Discard the shells, which are not open. In a separate pan, cook the onion and olive oil until soft. Add rice and fry for three minutes longer, stirring constantly. Add 1 cup of fluid drained from the mussels and cook the rice, covered, for 15 minutes. Add remaining ingredients, cover and cook 5 minutes more or until the rice is ready. Remove the mussels from the shells, add the rice and cook over low heat until they are heated properly. Fill the shells with the mixture. Serve hot or cold. This recipe makes two dozen stuffed mussels.

Recipe terms for this post:

zeytinyağlı biber dolması mussels biber dolmasi zeytin yağlı biber dolması biber dolması tarifi dolma zeytinyağlı dolma stuffed mussels with crabmeat mussel tarifi deshelled mussels recipees mussels stuffed with crab

One Response to “Stuffed Mussels”

  • Joaquina Kiniry:

    Honestly, this is – by far – the best post quality web design I have ever seen. I’d love to say something insightful or beneficial to other readers here, but I can’t think of anything. Great work!

Leave a Reply

You must be logged in to post a comment.