Midye Dolma - Stuffed Mussels Turkish Style

Method

Step 1

Wash the Fortune Fragrant Jasmine Rice under cold water and leave to soak for 10 minutes. Drain the rice, then rinse and drain a final time. Put to the side.

Step 2

De-beard and clean the mussels in warm running water. If there are some mussels that haven’t opened, use a knife and gently crack them open. Place the clean mussels in a bowl and put them to the side.

Step 3

Heat the Simply Vegetable Oil in a saucepan on medium heat. Once the oil begins to bubble, fry the onion and garlic, give them a stir and then allow them to sweat for 10 minutes. Then add the rice, pine nuts, tomato, raisins and ground all spice and cook for two minutes. Make sure you stir continuously while adding the ingredients into the saucepan.

Step 4

Cover the rice mixture with boiling water and then bring to a shimmer. Cook the filling on medium heat for a further 15 minutes, or until the liquid has been absorbed by the rice. Tip the rice filling into a shallow bowl and stir in the mint and dill. Place to the side for 10 minutes for cooling. It is important to remember that the rice will only be 80 per cent cooked during this process.

Step 5

Spoon a generous amount of the rice mixture into each mussel, then gently close the shells and wipe any excess filling away. If you find your shells aren’t closely, bend each shell in each direction. Once the mussels have been filled, place them in a large pan and cover them in boiling water. Put the pot on a low heat and simmer for 10 minutes or until the mussels become tender. Remove the pan from the heat and then allow the mussels too cool while remaining in the pan.

Step 6

Serve the mussels at room temperature. Place them gently on top of a scoop of Neapolitan sauce and garnish with fresh parsley and a quarter of a lemon.