Stuffed Mussels

Mussels filled with olive-oil rice fragrant with cinnamon, allspice and raisins, then steamed in the shell. A gluten-free Istanbul street snack.

Ingredients

• 400 g mussels (shelled meat weight; used in their shells)
• 400 g (2 cups) white rice
• 800 g (3⅓ cups) water
• 180 g (generous ¾ cup) olive oil
• 400 g (3 medium) onions
• 30 g (3 tbsp) raisins
• 30 g (2 tbsp) tomato paste
• 15 g (1 tbsp) sugar
• 3 g (1 tsp) cinnamon
• 4 g (2 tsp) allspice
• 3 g (1 tsp) black pepper
• 10 g (2 tsp) salt

Instructions

1. 1

   Rinse the rice until the water runs clear and drain. Finely chop the onions.

2. 2

   Scrub the mussel shells with a wire brush. Slide a knife in from the side to open each mussel without separating the shells, pull out the beard, rinse and leave to drain.

3. 3

   Heat the olive oil in a large pot and cook the onions over medium heat for 10 minutes until translucent. Add the rice and stir for 5 minutes.

4. 4

   Stir in the tomato paste, sugar, cinnamon, allspice, black pepper, salt and raisins. Add 400 g of the water, cover and cook over low heat for 10 minutes until absorbed, then let cool slightly.

5. 5

   Fill each mussel with a heaped teaspoon of the rice and close the shell. Don't overfill, as the rice swells as it cooks.

6. 6

   Pack the mussels tightly into a wide pot, openings facing up. Pour in the remaining 400 g of water, place an upside-down plate on top and cover with the lid.

7. 7

   Cook over medium heat for 5 minutes, then over low heat for 25 minutes. Take off the heat and let steam, lid on, for 15 minutes.

8. 8

   Serve once completely cool, opening each shell to eat.

Nutrition

Per serving