Stuffed Mussels
Service: for 4-6 person
Time: 1 hour
Difficulty: Medium
Ingredients
- 1 kg black mussels, cleaned
- 2 middle size onions
- 200 gr rice
- 10 gr Black currants
- 20 gr Pine nuts
- 2 tsp salt
- 2 tsp sugar
- 2 tsp allspice
- 2 tsp ground black pepper
- 2 tsp ground cinnamon
- 1 bunch of dill
- 300 ml water (hot)
Recipe by Didem Şenol Tiryakioğlu
First, start by sweating onions on a heated pan. Give a nice stir. Start with high heat to stir the onions then reduce the heat to medium to low. Wash rice well with cold water.
After the onions get softer add just a little bit more olive oil. Then add the rice and sweat them with the onions. Make sure that you drain all the water before you add it to the pan. Stir them nicely. Start to toast pine nuts separately. After the colours of the rice started to turn a little bit, add spices and pine nuts to the pan. Then add some hot water and close the lid. Cook for around 20 minutes on low heat. Lastly, add a half bunch of chopped dill and let them cool down.
Start to fill the mussels. Get a big pot and cook stuffed mussels by using the steam. Add some hot water, and cook for around 20 minutes on low heat. Enjoy the dish!
Tips
1. It's very important to start with a hot pan.
2. Onions have to get salt and juicy but not change colour so much. Keep this process as slow as possible.
3. Mussels should be thoroughly washed inside and out.
4. While preparing the rice, it should not be cooked completely, otherwise, it will be overcooked and mushy while cooking with the mussels.
