Midia Dolmase (Stuffed Mussels)

Ingredients

• two dozen large mussels
• three ounces of rice
• an onion
• oil
• half a handful of currants
• another half handful of chopped pistachios
• a little pepper
• a pinch of fennel

Method

1. 1

   Open mussels in a stewpans, drain without separating shells.

2. 2

   Wash and drain.

3. 3

   Wash rice, drain, fry with chopped onion in oil, moisten with mussel liquor, boil until absorbed.

4. 4

   Mix in currants, pistachios, pepper, and fennel.

5. 5

   Fill mussels, place in a stewpan, cover with fish broth, and boil for 25 minutes.

6. 6

   Serve with their liquor.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 260. The excerpt below is the record exactly as published.

Midia Dolmase. (Stuffed Mussels.) Put two dozen large mussels, well cleaned, into a stewpan on the fire till they open; drain them, but without separating the two shells ; wash them, and drain again on a sieve. Wash three ounces of rice, and let it drain on a sieve for half an hour. Chop an onion, fry it with oil ; this done, add to it the rice ; fry this for a few moments ; moisten it moderately with a part of the liquor of the mussels, let the liquid boil up till it be entirely ab- 652 TURKEY sorbed by the rice, which should not be too much cooked, not even split. Take it off the fire, add half a handful of currants, another half handful of chopped pistachios, a little pepper, and a pinch of fennel

Cook this with the app: pantry check, scaling, and the assistant.