Rice-Stuffed Mussels, known as Midye Dolma in Turkish cuisine, offer an enticing blend of flavors. The briny taste of mussels complements a filling of rice, pine nuts, currants, and herbs. Baked to highlight the spices, this dish makes a flavorful addition to Mediterranean-inspired menus. Whether enjoyed as an appetizer or main course, Rice-Stuffed Mussels combine seafood with aromatic ingredients for a memorable dish.

Ingredients

• 24 medium mussels, scrubbed and debearded
• 1/2 cup rice, rinsed and drained
• 1/4 cup pine nuts, toasted
• 2 tbsp currants
• 2 tbsp parsley, chopped
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 1 medium tomato, diced
• 1/4 cup mint, chopped
• 1 whole lemon, juiced
• 1/2 cup water

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the rice, pine nuts, currants, parsley, cinnamon, allspice, and nutmeg.
3. Heat 2 tbsp of olive oil in a skillet over medium heat.
4. Add the onion and sauté for about 5 minutes until translucent.
5. Stir in the tomato, mint, and half of the lemon juice; cook for another 2 minutes, then remove from heat.
6. Pour the water into a baking dish.
7. Stuff each mussel with a spoonful of the rice mixture and place in the baking dish.
8. Drizzle with the remaining olive oil and lemon juice.
9. Cover the dish with foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes until the mussels are cooked through.

Keywords: Mussels, Rice, Pine Nuts, Currants, Parsley

Spice Rack: Cinnamon, Allspice, Nutmeg

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