Stuffed Mussels Recipe

We brought the indispensable street taste stuffed mussels home. We used correctly selected, well-cleaned and individually prepared mussels in the stuffed mussels recipe.

Lemon juice and dry spices that give life to the stuffed pilaf are more than enough to make your mouth water. Let's open the bets.

How to Make Stuffed Mussels Recipe?

• Wash the mussels in plenty of water. Clean the stains on them with a wire brush and wash them again.
• Without separating the adjacent shell parts from each other, open them from the ends with a sharp knife.
• Remove the hairy parts with your hands and leave the shelled mussels in a bowl filled with cold water for a short time. Wash it in plenty of water and drain it, then keep it in a separate place.
• Soak the sorted rice in warm and salty water for about 15 minutes. Chop the peeled onions into small cubes. Soak the currants in warm water to remove the sand.
• Rinse the drained rice until clear water comes out. Heat the olive oil in a large rice pot and roast the pine nuts until they turn a light color. Add a small amount of tomato paste if desired and mix.
• After adding the rice, continue roasting on low heat. Add drained and rinsed currants, salt, black pepper, allspice, freshly squeezed lemon juice and granulated sugar and mix.
• Add hot water and cook over low heat until the rice remains slightly firm. After adding the finely chopped dill, set the warm rice aside and let it rest.
• Fill the inner parts of the shelled mussels with a teaspoon of rice and close tightly.
• Place them in a pot with the wide parts facing down. Drizzle olive oil over them. Cover them with a porcelain plate to weigh them down and pour hot water over them.
• Drizzle freshly squeezed lemon juice over the stuffed mussels that you have cooked over low heat for 25-30 minutes, and share them with your loved ones, preferably cold.