Midye Dolma

Armed with a recipe from Hatun, Yerin and I are going to try making these guys tomorrow... fingers crossed for a flashback to the streets of Taksim Square - or, at the very least, that they will be edible. :/

Ingredients: 

(this recipe will make a lot. Invite your friends!)

2 bags mussels

olive oil, 1/4 cup

1 medium onion, minced

2 cups white rice

2 tbsp dried mint

1 tbsp cumin

1 tsp allspice (powdered pimento)

1 tbsp paprika

1 tsp chili powder/cayenne pepper

1 tbsp salt

1 tbsp sugar

1 tsp freshly ground black pepper

Directions:

1. In a large pot, bring water to a boil and add a pinch of salt. Toss mussels in and boil until they open. Remove mussels from water and reserve water. Discard any mussels that did not open up.

2. In a medium saucepan, over medium heat, add the olive oil and onion. Once you've sweated the onions (they turn clear), add the remaining ingredients. Stirring constantly, add two cups of reserved water. Stir until it is absorbed, then remove from heat (rice should not be cooked all the way through).

3. To fill each mussel, open the mussel wide with the joint side closest to you (it should open up away from you into a sort of "V" shape) and holding one side still, twist the mussel a quarter of a way towards your body to loosen the shell, but not so that it completely detaches from the other side. Fill the meaty side of the mussel with approximately 1 teaspoon of rice filling and close to shut the mussel.

4. Tuck the mussels back into the large stockpot (it's important that they are standing upright and make sure they are snug!).

5. Add 2-4 cups of reserved mussel water to the stockpot (enough to cover the bottom layer of mussels and cover with lid. Bring to a boil, then lower temperature to a simmer for 20 minutes. (We used a wooden spoon to prop up the second layer of mussels to make sure they stayed upright.)

6. Turn off heat and remove mussels from water and put onto serving bowl. Refrigerate until ready to serve (these should be eaten cold) and serve with plenty of lemon slices.

Everything about Midye Dolma is difficult. Even eating them! There's a technique... you twist the shell off to break it apart and using the empty side (the side without all of the filling) as a scoop, you scoop the side with all of the good stuff into your pie hole. 

Trust me, it may take a try or two, but once you've got it down, you've got it down and there's no turning back. Next thing you know, you're a dozen mussels ahead of the novice sitting next to you with happy mussel tears streaming down your face.

Or if you just can't seem to figure out the mechanics, just pull a Kelly and find a wonderful Turkish man named Mehmet to feed them to you. :)