Midye Pilaki (Mussel Pilaki)

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  • 80 large mussel (without shells)
  • 1 teapoon sugar
  • 1/2 glass olive oil
  • 1 teaspoon salt
  • 2 medium onions
  • 6 cloves of garlic
  • 1 small celeriac
  • 1 bunch chopped parsley
  • 1 large tomato
  • 1 large potato
  • 2 medium carrots
  • 4 glasses water


Cut the hairs from the mussels. Slice the onions thinly. Scrape the carrots and dice the celeriac and potatoes. Skin and slice the tomatoes.
Bring the water to the boil in a pan, blanch the mussels for 3-4 minutes. Drain the mussels, keeping only a glass of water in which they were blanched. Sauté onions in olive oil in a pan. Add the prepared carrots and sauté for 2 more mints. Add the potato, tomato, celeriac, garlic, and the glass of mussel water, sugar and salt. Cook for half an hour. After half an hour the vegetables will have absorbed some of the water and become tender. Ad the blanched mussels and chopped parsley, mix together. Remove from heat and allow cooling. Afterwards put on a plate and serve.

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