Midye Dolma

Name: Midye Dolma
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4 servings
Cuisine: Turkish
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

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

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

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

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

Add half of the 1 cup warm water, simmer covered for 10 minutes until liquid is absorbed, then cool the filling.
5

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

Cool to room temperature and serve with 2 wedged lemons.

Questions

How long does Midye Dolma keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Midye Dolma?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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