How to make
These mussels with rice can be found both as street food in Turkey, served with a slice of lemon and in more refined restaurants.
In addition to its edible part, the mussel has hidden in its shell a ball of rice prepared with aromatic spices and raisins. Pistachio is often added to it.
To prepare this Turkish specialty, the most important thing is to get fresh and quality large black mussels. If they are not cleaned from the hard formations on their shells, clean them with a sharp knife, by being careful not to cut yourself.
Wash them and if there are broken or very open ones among them - throw them away - this means that they are dead and not fit for consumption.
Heat olive oil in a large pot and briefly fry the sliced garlic. Put the stalks of parsley and dill, as well as the cloves.
Pour the mussels along with half of a sliced lemon and if desired you can pour a little white wine. This way the mussels will be flavored wonderfully. Salt is not needed.
Cover the dish with a lid and shake it for about 2-3 minutes, so that they all open at the same time.
Remove them from the heat and leave them in the liquid they have released from the seawater they contain. This way they will not dry out and will remain tender, while you cook the rice.
Chop the onion and fry it in oil for the rice.
Add the rice and fry it for 2 minutes. If you are going to add nuts, now is the time to fry them as well.
Pour as much broth or water as indicated by the manufacturer on the package. About 3 3/4 cups (750 ml) of liquid should be enough for you, but still take into account the specifics of the variety you;re using.
Season it with salt, black pepper, paprika and mint. If desired, you can add cinnamon.
Cook for 16 minutes or see the instructions for the variety you are using once again.
When it is ready, remove it from the heat, add parsley, dill and raisins (if they are very dry, you must pre-soak them in water or cut them). I'm not a big fan of raisins, so I experimented with dried cranberries and it turned out great.
Season your rice with more salt or spices to your liking.
To assemble and serve this sumptuous appetizer, separate the edible part of the mussel from the shell and place a ball of rice at one end. Place the mussel back in it and lightly close the shell. Proceed until you run out of products. Even if you have leftover rice, you can serve it separately.
Serve each stuffed mussel with a slice of lemon, which can be squeezed on the food just before eating it.
Enjoy these unique Turkish-Style Mussels with Rice!
