Midye Dolması (Istanbul Style Stuffed Mussels)


  • 16 mussels
  • salt, black pepper, allspice
  • 9 medium onions
  • 1 cup rice
  • 9 medium onions
  • 1 cup olive oil
  • 1 tablespoon currants
  • 1 tablespoon of pine nuts
  • 1 tablespoon sugar


Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell. Rinse the opened mussels well with water. Soak the rice in water for ten minutes, rinse and drain. Place the olive oil and pine nuts in a saucepan and stir over heat until the nuts are lightly coloured. Add the rice, one pinch each of salt and spices, and one and a half cups of boiling water. Cover and cook over a medium heat for 20 minutes, then set aside for 10 minutes. Stuff the mussel shells with the rice and tie with sewing thread so that they do not come open during the cooking. Place in a saucepan with half a cup of water and lay a plate over the top to weigh them down. Cook over a low heat for 10-15 minutes. When cold serve with lemon wedges.

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