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    Stuffed Mussels


    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 biber dolması tarifi zeytin yağlı biber dolması dolma zeytinyağlı dolma


    One thought on : Stuffed Mussels

    • Joaquina Kiniry
      September 23, 2011 at 10:35 pm

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