Stuffed Mussels (Midye Dolma)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 40 minutes 30 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup long grain rice, washed and drained 1 Tbsp pine nuts 1 Tbsp raisins, washed and drained
1 onion, chopped generous 1/2 cup olive oil, plus a little extra to glaze 1 tsp sugar
1 tsp dried mint salt and ground black pepper 24 large mussels in the shell
chopped fresh parsley, to garnish



1 Mix all the ingredients, except the mussels and parsley, together to make a raw stuffing.
2 Clean the mussels, scraping with a knife. Half open the round part of the shells and, with a pair of kitchen scissors, cut out the beards.
3 Stuff the empty half of the shells with the rice filling and tie a piece of string around each shell to keep them closed.
4 Place the shells in a saucepan with just enough water to cover. Bring to a boil, cover, and simmer for 30 minutes, until the water is absorbed.
5 When cooked, arrange the mussels in layers in a serving dish, cut the strings and brush with a little olive oil. Serve hot, garnish with parsley.

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