These mussels are stuffed with a fragrant and flavorful east meets west rice mixture. They are typical of the Adriatic and Aegean coasts and particularly popular in Turkey, along the Black Sea.
Stuffed Mussels Istanbul Street Style
Print This Recipe Yield 6Source Adapted from recipes by Jeff Koehler and Greg MaloufPublishedserves 6
Ingredients
- 24 large mussels, cleaned and debeareded
- ¼ cup currants
- ½ cup short-grain rice
- ¼ cup olive oil
- 2 large onions, finely diced
- 2 slice garlic, peeled and minced
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 tomato, grated
- ¼ teaspoon sea salt
- ¼ cup dill, chopped
- ¼ cup flat-leafed parsley leaves, chopped
Directions
Soak the mussels in warm water until they begin to slightly open. Working quickly, insert the point of a knife into the opening, cutting the muscle that attaches the mussel to the shell. Gently pry open the shell a bit; do not break the hinge. It’s a learned maneuver, so don’t be discouraged if the first few don’t go so well. Repeat with all the mussels, then rinse and refrigerate.
Soak the currants in warm water about 15 minutes, then drain.
Meanwhile, add the rice to a large bowl and rinse it well under running water. Discard the water in the bowl 2 or 3 times, then cover the rice with additional water and allow it to soak about 10 minutes, then drain.
Bring a kettle of water to a simmer. Heat the oil in a saucepan set over medium heat. Add the pine nuts, onions, garlic, nutmeg and cinnamon. Cook stirring often until the pine nuts begin to brown and the onions are translucent. Stir in the drained rice, tomato, and drained currants and cook about 4 minutes. Add the salt and barely enough of the simmering water to cover the rice completely. Lower the heat and cover the rice, cooking about 15 minutes, or until the liquid is absorbed. Add half the dill and all of the parsley, using a fork to break the rice apart and incorporate the herbs.
Transfer the rice to a large platter, spreading it out into as thin a layer as possible to assist in cooling.
To finish. Use a steamer rack or colander that fits into large pot with a lid. Add enough water to the pot to come nearly to the rack or colander bottom.
Spoon a generous amount of the rice mixture into each mussel. Pressing it closed as much as possible and clean off the outside of the shell. Stack each mussel into the prepared pot and cover them with a piece of parchment cut to size. Weigh the mussels down, keeping them as closed as possible with a plate. Cover and bring the water to a boil. Then lower the heat to a simmer and cook about 12 minutes.
Remove the pot from the heat and let the mussels cool, covered in the pot at least 1 hour before serving. They may also be refrigerated once they come to room temperature and served chilled.
To serve. Stack the mussels on a platter and top with the remaining dill. Serve lemon wedges on the side to squeeze onto each mussel as it is eaten.
Genius! I’ve never tried chili in chocolate. Honestly, it doesn’t sound too good to me, but I’m a believer in trying (most) everything once! I also believe that you wouldn’t lead me astray…after all, where’s the fun in playing a trick on someone if you’re not there to see the results! lol
beautiful strawberry
Just fabulous. I’ve had that chocolate… it’s to die. With strawberries? Damn.
Nice post. 🙂 Chili and chocolate together are a killer combo. I found a recipe on the web several years ago for a chocolate chili cake and I’ve been hooked since. BUT, I’ve never had them with strawberries. Winner! 🙂
Cool and refreshing dessert I want on my plate tonight! I remember the first time I had the combo…good memories…Lindt’s has a nice assortment, I like the orange flavored, and the salted one too!
You have BUCKETS more charisma than Claire Robinson. Really, where does she get off?
I love spicy chocolate things. Now I’m craving strawberries, too.
High Five still! At least you thought of it on your own (smile), and they really do sound perfect-your’e right about that! By the way, that top photo is super enticing. I want one…
I love these flavored chocolate bars and I think the chili is the perfect thing with the strawberries. Like the idea of this in CCC’s too.
These sound–and especially LOOK–fabulous. Unfortunately, I’m so crazy about plain fresh strawberries that I can never bring myself to cover them with anything, not even good chocolate with a kick! I’ll have to have a friend make them for me.
Poor you, but then again, good ideas are good ideas! And this one is fabulous! Must try it! Just used Dark Chocolate with Orange Zest in it to make ganache. I’m loving these flavored chocolates!
Isn’t it the worst when people read your mind before you even know you’re thinking anything? I hate when that happens.
I had this great idea to make wasabi ginger chocolate chip cookies the other day. Foiled. By a number of people. It was a shame. They would have been awesome.
My favorite chile/chocolate combo is mole poblano but I could get down with this sweet/spicy combo too. Thanks — I’ve already got the chile chocolate bars in the cupboard.
Wow, these sound amazing with the kick from the chili!
Don’t you just hate it when that happens. Grrr.… hehe… But I think your turned out great. 🙂 You know there’s just something about chili and chocolate that makes them meld well together.
I can imagine the chili chocolate would go so lovely with the strawberries! Delicious!
HUMM what will they come up with next? And who would have thunk it? NOT I!! I am going to HAVE to try this. My Ex Boyfriend would LOVE this. To bad so sad I will have to try it w/o the man lol. Thanks for Sharing once again. I think it sounds Good in the Hot Chocolate as well. I will have to try that to. Thanks Robynski for sharing that as well. Sounds SO GOOD ALL OF IT. Also have to agree with WizzyTheStick as Well. Love reading UR stuff. And Love UR recipies. Thank U 4 all that U do.…
Whether Claire posted first or not, you are still the man and I’m sure your dog will back me up on this. I have not seen the Lindt chili bar, but I’m sure this is a delicious combination with ripe strawberries, yum.
These are brilliant! I’ve never made my own chocolate dipped strawberries (feel that’s one of those things the hubby needs to get for me)… but I may have to try these out.
I often run into this sort of reverse plagiarism and it infuriates me to no end — now about this chile lindt chocolate bar — I have not seen it on my local shelves but maybe I dont look hard enough…
Absolutely hysterical. How dare this Claire person rip you off?! 🙂
I like the “guess” photo game you’ve been posting on FB (though I made a fool of myself with my answer this time).
I love your food pics and your recipes but your writing is what keeps bringing me back — you are hilarious:-)
Hahaha, I’m doing a post on my interview with Claire Robinson later this week! Gorgeous staging but are those tiny glasses or gargantuan strawberries 😉 Either way, I would love a chocolate chili dipped strawberry right now!
What a great combination! First theft, then call the heat, it’ll take care of it. 😉
My favorite chili and chocolate combi is in hot chocolate. I don’t think I would have paired heat with strawberries, but now you’ve intrigued me enough to give it a try. You make things so tempting! Glad you weren’t thwarted by Claire.