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Midye Dolma

Plump black mussels stuffed with aromatic, spice-infused rice, pine nuts, and sweet currants. Served chilled with fresh lemon wedges for a classic coastal treat.

75 minMediumServes 4280 cal/serving

TurkishAppetizerStovetopPescatarianMediterraneanHalal-friendlyDairy-FreeGluten-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 2 lbs black mussels, scrubbed
  • 1/4 cup olive oil
  • 1 medium yellow onion, minced
  • 2 tbsp pine nuts
  • 1 cup baldo or arborio rice, rinsed
  • 2 tbsp dried currants, soaked
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • 1 cup warm water
  • 2 lemons, wedged

Instructions

  1. 1

    Clean 2 lbs scrubbed black mussels and pry shells open slightly with a paring knife without separating the halves.

  2. 2

    Heat 1/4 cup olive oil in a saucepan over medium heat and saute 1 medium minced yellow onion and 2 tbsp pine nuts until golden.

  3. 3

    Stir in 1 cup rinsed baldo or arborio rice, 2 tbsp soaked dried currants, 1/2 tsp ground allspice, and 1/4 tsp ground cinnamon, cooking for 2 minutes.

  4. 4

    Add half of the 1 cup warm water, simmer covered for 10 minutes until liquid is absorbed, then cool the filling.

  5. 5

    Stuff each mussel with the rice mixture and press the shells tightly closed.

  6. 6

    Arrange stuffed mussels in a wide pot, add remaining 1 cup warm water, cover, and simmer for 15 minutes until mussels reach an internal temperature of 145F.

  7. 7

    Cool to room temperature and serve with 2 wedged lemons.

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Questions

What is Midye Dolma?

Plump black mussels stuffed with aromatic, spice-infused rice, pine nuts, and sweet currants. Served chilled with fresh lemon wedges for a classic coastal treat. This reference files it under Turkish appetizer: made on the stovetop, rated medium and about 75 minutes start to finish.

How much time should I plan for Midye Dolma?

As written, 75 minutes: 40 of prep and 35 of cooking. The longest single stretch is step 6 (15 minutes): "Arrange stuffed mussels in a wide pot, add remaining 1 cup warm water, cover, and simmer for 15 minutes until mussels reach an internal temperature of 145F."

What internal temperature should Midye Dolma reach?

For Midye Dolma, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

What can I use instead of arborio rice in Midye Dolma?

The entry for Midye Dolma calls for 1 cup baldo or arborio rice, rinsed. In its place: Any short-grain rice, such as sushi rice, still releases enough starch. Long-grain rice will not give a creamy result.

How many calories are in Midye Dolma?

One serving (the recipe makes 4) is about 280 calories, with 14 g protein, 38 g carbohydrate and 8 g fat, plus 2 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Midye Dolma?

Refrigerate what is left of Midye Dolma within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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