Stuffed Mussels (Turkish) – a delicious recipe with mussels, olive oil, short-grain rice, sugar, tomatoes, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell.
2
Preserve the liquid from mussels.
3
Rinse the opened mussels well with water.
4
Chop onion and saute in olive oil with pine nut for 15 minutes.
5
Add rice; saute further 15 minutes stirring.
6
Add tomato; saute further 5 minutes stirring.
7
Add all spices and currants and 3/4 cup of mussel liquid (add watter if no enough liquid). Cook for 15 minute.
8
Stuff mixture into each shell, place in baking dish. Add another 3/4 cup of liquid and bake or steam for 35 minutes.
9
Serve with lemon.
654
kcal
Calories
45
g
Fat
58
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 kg mussels, 3/4 cup olive oil, 1 cup short-grain rice, 1 tablespoon sugar, and more.
Yes, Stuffed Mussels (Turkish) falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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