HOMEMADE STUFFED MUSSELS WITH AROMATIC RICE; MIDYE DOLMA
Midye Dolma, stuffed mussels with aromatic rice, herbs and spices, is a delicious street food we love as a nation in Turkey. They are well worth the effort to make at home; these scrumptious stuffed mussels, midye dolma would make an impressive starter or if you really like them like my 11 year old son, it may be your main course!
Provided by Ozlem Warren (adapted from Anatolia; Adventures in Turkish Cooking)
Categories Seafood; mussels with aromatic rice
Yield 25 - 30 stuffed mussels
Number Of Ingredients 16
Steps:
- Place the currants in a bowl, cover with warm water and soak for 15 minutes. Then drain and set aside.
- Place the rice into a sieve and rinse well under cold running water. Drain the rice and set aside.
- Make the stuffing first (you can also make the stuffing a day ahead of time). Heat the oil in a medium sized pan and stir in the onions. Sauté over medium to high heat for 5 minutes.
- Stir in the pine nuts to the onions, sauté over medium heat for 3 minutes, stirring often. Add the rice, currants, chopped tomato, tomato paste, spices and season with salt to your taste. Pour in the hot water (about 240 ml/ 8 fl oz. / 1 cup) and combine all well. Bring to the boil then cover to simmer over low heat for 15 minutes, until all the liquid has been absorbed. Rice will be "al dente" and still have a bite to it. Remove from the heat and leave to cool.
- Once cool, stir in the chopped dill and parsley to the aromatic rice and combine well. Check the seasoning and add more salt or ground black pepper if you'd like. Set aside to cool. You can cook this delicious aromatic rice a day ahead of time and keep in the fridge, covered. This really helps the flavors to blend in and phase your cooking time wise.
- Now, open the mussels. If you've bought the mussels in a vacuum bag, open the bag over a bowl to catch any liquid inside. Place the mussels in a large bowl and rinse under cold water. Scrub the shells clean and scrape off any dirt. Using a blunt knife, carefully force the point of the knife into the gap at the pointy end of each mussel (if opening the shells become challenging, soaking them in warm water helps to open the shell, as it relaxes the mussels). Slice through the meat so the shell opens with half the meat attached to each half shell - once you cut through the thick, round connecting muscle at the bottom of the mussel, it will be easy to open.
- Pour the juice from the mussel to a bowl. Snip off the beards and using your finger, remove any grit at the base. Spread the half shells to tear the muscle of the mussel, but leave the two halves connected. Put about 2 tsp. of stuffing into the middle of each mussel (try not to overfill) and push the half shells together again.
- Place the mussels on a wide heavy pan, with the tips pointing outwards towards the edge of the pan, with the shells slightly overlapping (to prevent them opening). Build a tight spiral of shells in the center of the pan. There should be one layer of mussels, so if you have mussels left over, use another pan to keep on the layering. Place a wide plate over the mussels to prevent them from opening too wide while they cook.
- Strain the mussel juice through a sieve lined with a double layer of muslin (cheese cloth) three times to remove any grit. Mix the mussel juice with water, make it up about 250 ml/ 9 oz. / generous 1 cup water (have another 1 cup of water ready if you are using two pans). Pour this mixture to the pan; the water level should only reach to the half of the shell. Cover the pan and bring to the boil, then reduce the heat and simmer for 15 minutes.
- Remove the mussels from the heat and leave to cool at room temperature. Then cover and keep them in the fridge for 30 minutes - 1 hour to cool further and for the flavors to settle. Serve stuffed mussels with aromatic rice, midye dolma on a big platter with lemon wedges by the side. They are best enjoyed eating with your hands, using the top shell to scoop the mixture out of the bottom shell, with a generous squeeze of lemon over the mussel with aromatic rice.
STUFFED MUSSELS
Delicious mussels with a parsley butter filling and breadcrum topping... stuffed mussels make a splendid appetizer or light starter! Try our easy recipe with step-by-step, illustrated instructions.
Provided by Chef Philippe
Categories Tapas
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Before starting this Stuffed Mussels recipe, make sure you have organised all the necessary ingredients.
- Finely chop the parsley. You can use herb scissors.
- Peel and finely chop the garlic and shallot, using a slicing knife.
- Place the soft butter in the food processor bowl.
- Mix until smooth and free of butter pieces.
- Add the chopped parsley, sliced garlic and shallot, salt, ground pepper, Espelette pepper and almond powder.
- Cover the bowl with a lid.
- Mix until fine and homogeneous.
- Add the juice of one lemon (or lime). Set aside.
- In a large saucepan, tip the mussels, which have been cleaned beforehand. Add the chopped parsley and shallot.
- Add the dry white wine and bring to a boil.
- Season with ground pepper and a pinch of Espelette pepper. Do not add salt, as mussels are naturally salted.
- Stir frequently until the mussels are wide open.
- Drain the mussels and leave to cool down a little, then remove one shell from each mussel.
- Arrange the empty shells on a baking sheet and fill each of them with one or two mussels, depending on the size.
- Using a small palette knife, spread some parsley butter on the mussels.
- Fill each shell with a generous scoop of butter.
- One by one...
- ... dip each shell in breadcrumbs...
- ... so as to coat the whole surface.
- Arrange the mussels on a baking sheet and refrigerate.
- You may also freeze the mussels for a later use.
- On the day: Arrange the mussels on a baking sheet, then cook in a hot oven (grill function) or in a salamander.
- The mussels are ready when the butter is melted and the surface is golden. Serve them on a slate plate for an elegant starter. Bon appétit!
STUFFED MUSSELS
A cold weather treat for two, make sure you choose nice big mussels to make it worth the effort
Provided by Valentine Warner
Categories Lunch, Main course, Starter
Time 35m
Number Of Ingredients 9
Steps:
- Scrub the mussels really well and remove the beards. Discard any with damaged shells and those that don't shut tight when tapped on the edge of the sink. Rinse well. Put all the mussels in a medium saucepan and cover with a tight-fitting lid. Place over a high heat and cook for 2 mins, shaking the pan halfway, until all the shells have steamed open but the mussels are only just cooked. Discard any that don't open. Tip into a colander and leave to cool.
- Tear the bread into rough pieces, put in a food processor and blend into crumbs. Rub the walnuts between your hands to remove some of the papery skins. Add the walnuts, butter, garlic, lemon juice and Parmesan to the crumbs. Season with a good pinch of salt and ground black pepper. Blitz until all the ingredients begin to blend. Add the herbs to the stuffing and blend until combined with the butter.
- Heat the grill to its hottest setting. Take each mussel and carefully prise off one half of each shell. Drain away any excess liquid. Place the mussels in their remaining shells on a small baking tray. Using a teaspoon and your finger, divide the stuffing mixture between each mussel shell, making sure the mussel itself is fully covered. Place the tray fairly close to the grill and cook for about 2 mins until the stuffing is pale golden brown and the mussels are hot and surrounded by the melted butter. Transfer the shells to 2 plates and eat straight away.
Nutrition Facts : Calories 657 calories, Fat 55 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 2.26 milligram of sodium
STUFFED MUSSELS
This recipe is brought to us by author, journalist, and Mediterranean food expert Anissa Helou
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 16
Steps:
- In a medium saucepan, heat oil over medium-high heat. Add pine nuts and onions, and cook, stirring occasionally, until lightly golden. Drain rice and stir into the saucepan. Add raisins, tomato paste, cinnamon, allspice, paprika, cayenne, cloves, parsley, and dill. Season with salt and pepper. Add enough water to just cover, about 1 cup. Bring to a boil, reduce the heat to low, and simmer, covered, until the water is absorbed and the rice is just done, 8 to 10 minutes. Remove the saucepan from the heat, wrap the lid with a kitchen towel, and place on the saucepan. Let cool.
- To prepare the mussels, place 1 mussel on a kitchen towel on work surface. Insert the tip of a small knife between the shells at the nerve end of the slanted bottom. Slide the knife downward and all around the shell until you cut into the muscle. The mussel will open easily, with the two halves remaining attached. Repeat process with remaining mussels. Be sure not to rush this part of the preparation or you will either break the shells or hurt yourself with the knife.
- Stir the rice mixture with a fork. Fill each mussel with a teaspoon or more or rice, depending on how large they are. Close the mussels well. If the mussels do not close, tie with a small piece of kitchen twine to keep them closed. Wipe away any rice grains sticking out, and arrange in 2 or 3 layers in the top part of a steamer. Weigh down the filled mussels with a plate, and steam for 10 to 20 minutes. Remove the steamer section, and let the mussels cool. Serve at room temperature with lemon wedges.
STUFFED MUSSELS (TIGRES)
In Bilbao, these stuffed mussels are called Tigres because of their fieriness. I fondly remember the crowded little bars in the old part of Bilbao, where orders of tigres would emerge by the dozens from the tiny kitchens. We devoured these mussels and everyone dropped the empty shells right onto the floor, where periodically they would be raked up. This tapa is not as popular today in the bars as it once was, but I like it so much that I make it whenever I find fresh mussels.
Provided by Jordi Valles
Categories Mussels
Time 20m
Yield 18 pieces, 6-9 serving(s)
Number Of Ingredients 11
Steps:
- Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
- Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
- When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it.
- Heat the two tablespoons of oil in a saucepan and sauté the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell.
- Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.)
- To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot.
BAKED STUFFED MUSSELS
Provided by Gina Marie Miraglia Eriquez
Categories Appetizer Bake Cocktail Party Dinner Mussel Fall Spring Summer Winter Family Reunion Potluck Boil Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (as part of antipasti) servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F with rack in middle.
- Bring water with mussels to a boil in a wide 5-quart heavy pot, covered, then boil, covered, shaking pot occasionally, until mussels just open wide, 3 to 4 minutes. (Discard any unopened mussels.) Transfer to a bowl with a slotted spoon, reserving cooking liquid, and cool to room temperature.
- Put 48 half mussel shells with mussels attached in a large shallow baking pan (discard other halves) and drizzle with some of reserved cooking liquid.
- Stir together remaining ingredients, then top each mussel with about 1 teaspoon of mixture.
- Bake until crumbs are golden and crisp, about 5 minutes.
STUFFED BAKED MUSSELS
Provided by Guy Fieri Bio & Top Recipes
Time 35m
Yield about 20 filled shells
Number Of Ingredients 20
Steps:
- Debeard and clean the exterior of the mussel shells very well (they will be used later for service).
- In a cast-iron Dutch oven over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring the wine to a simmer and add the mussels. Cover tightly and cook until all the mussels have opened, 6 to 8 minutes.
- Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop. Rinse the shells and put aside for service. Strain the liquid from the pot and reserve. Wipe the Dutch oven clean with a paper towel.
- Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize, 4 to 5 minutes. Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes.
- Add the butter and the flour. Once the butter melts, slowly incorporate the milk. Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny. Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine.
- Preheat the oven to broil and adjust the rack to 6 inches below the element.
- Separate, rinse and dry the mussel shells.
- Spread the rock salt evenly in an ovenproof serving platter. Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture. Place the remaining cup of panko in a shallow bowl or plate and spread out. Gently roll the filled shells in the panko. Nest the filled mussels into the rock salt on the prepared platter. Season with nutmeg, salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning.
- Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately.
STUFFED MUSSELS
Provided by Food Network
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet (do not discard the other half of the shell just yet). Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel. Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched). Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.
STUFFED MUSSELS
Mussels are one of my absolute favorite foods- EVER! This is a completely different way to serve them. Prep time includes filling the mussel shells prior to serving. Posted for ZWT6.
Provided by IngridH
Categories Mussels
Time 45m
Yield 24 mussels, 8 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly clean the mussels, removing any beards and discarding any mussels that will not close when tapped.
- Place the cleaned mussels in a large, deep skillet, sprinkle generously with salt, and add the wine plus 1 cup of water.
- Bring the mixture to a simmer, and cook until the mussels open, about 5 minutes.
- Remove the mussel meat from the shells, keeping the shells and discarding any that did not open.
- Strain the cooking liquid and set one cup aside.
- in another skillet, saute the onion in the olive oil until soft.
- Add the rice, and cook for a few more minutes, until the rice is well coated with the oil.
- Add the reserved mussel cooking liquid, cover the pan, and let simmer over low heat for 15 minutes, until the rice is nearly done.
- Add the allspice and pine nuts, season with freshly ground pepper, cover, and let cook for another 5 minutes.
- Taste the rice for doneness, and reseason if needed. Toss the mussel meat with the rice mixture very gently.
- Fill the reserved mussel shells with the rice mixture, making sure that each shell contains one of the mussel meats.
- Serve hot or chill to serve later.
Nutrition Facts : Calories 201.4, Fat 10.8, SaturatedFat 1.4, Cholesterol 13.4, Sodium 140, Carbohydrate 16.1, Fiber 0.9, Sugar 1.9, Protein 7.5
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- In a large pot, combine the wine, water, onion, parsley stems, and bay leaf. Cover and bring to a boil over medium heat. Add the mussels and steam until they open, 2 to 6 minutes. As the mussels open, transfer them to a large dish with a slotted spoon or tongs. Discard any mussels that don’t open.
- When the mussels are cool enough to handle, open each mussel and remove the upper shell. Using the tip of the shell, loosen the meat meat but leave it on the lower shell. Place the mussels in the lower shell on a rimmed baking sheet. Reserve the upper shells. Preheat the broiler.
- In a medium bowl, combine the bread crumbs, minced parsley leaves, garlic, olive oil, and salt and pepper to taste. Sprinkle the bread crumb mixture over the mussel meat in each shell. Drizzle the lemon juice over the mussels.
- Broil until the bread crumbs brown, 1 to 2 minutes. Don’t walk away! The bread crumbs burn easily. Serve immediately, either with tiny forks or with the reserved mussel shells to use as a scooping device.
STUFFED MUSSELS - TURKISH FOODIE
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- First, scrub the shells of the mussels with a stiff kitchen brush and rinsing them under cool water. Then pull the Mussel beard from tip to hinge. After that hold the mussel firmly and insert the clam knife between the top shell and bottom shell and open it slightly (not fully). Soaking the mussels in a warm water helps to open the shells easily.
- After you open the mussels, strain the mussel juice into a cup. And then add 1 cup of water to the mussel juice and set aside.
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- Remove the mussels from their shells and chop using a sharp knife. Reserve half the shells for later use.
STUFFED MUSSELS | GOURMET TRAVELLER
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- Place mussels in a colander, then place over a saucepan of simmering water, cover and steam for 2-3 minutes or until mussels open. Remove from heat and, when cool enough to handle, remove one shell from each mussel and discard. Arrange mussels on an oven tray and season to taste with sea salt and freshly ground black pepper.
- Combine prosciutto, herbs, garlic and chilli in a bowl and mix to combine. Add olive oil, breadcrumbs and passata, season to taste and mix to combine.
- Place heaped teaspoons of herb mixture on each mussel, bake at 200C for 6-7 minutes or until bubbling, then serve immediately with lemon wedges.
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- Cook the mussels in a covered saucepan until they open, with a little olive oil and a dash of white wine, and then strain the mussels of their cooking liquid and set aside.
- Fry the chopped garlic and anchovies in the same saucepan in which you cooked the mussels, then add the breadcrumbs and fry.
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- Clean the mussels and discard any mussels that are damaged or open. In a large boiler set over high heat, add the wine, bay leaf and parsley stalks. Bring to a boil and add the mussels and cover. Leave until all the mussels have opened. This will take about 5 minutes. Discard any mussels that have not opened.
- Remove the mussels from the liquor and discard the liquor. Take the mussels out of the shells, reserving the shells. Roughly chop up the mussels and set them aside.
- In a large skillet set over medium high heat, add a tablespoon of olive oil, onion, green pepper and garlic. Stir well and cook for about 5 minutes until they become soft. Add the tomato and continue to cook for about 5 more minutes until all vegetables are cooked and soft. Add the chopped mussels, season with salt and pepper. Cook for a further few minutes and remove from heat.
- Make the bechamel by setting a saucepan over medium to high heat. Add the butter until melted. Add all the flour at once and stir quickly to incorporate until you have a very thick paste. Gradually start to whisk in your milk. Whisk as you pour in the milk. Continue doing so until you have a thick sauce. This will take about 8 minutes. Season with salt and pepper.
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