Oologantch litzk

Oologantch litzk

Stuffed mussels

By
From
The Complete Middle Eastern Cookbook
Serves
8-10
Photographer
Alan Benson

Many cooks have trouble closing mussels after filling them with the rice mixture. Near the pointed end of the mussel, close inspection reveals a fine white ligament. Sever this and the mussel can be closed easily after filling — but do take care as you can completely unhinge it.

Ingredients

Quantity Ingredient
60 large mussels
olive oil, for rubbing
lemon wedges, to serve

Filling

Quantity Ingredient
125ml olive oil
3 large onions, finely chopped
220g short-grain white rice, washed
50g pine nuts
50g currants
1/2 teaspoon ground allspice
1 tablespoon dill, chopped
salt and freshly ground black pepper, to taste

Method

  1. To make the rice filling, heat the oil in a frying pan and gently fry the onion until translucent. Stir in the remaining filling ingredients and set aside.
  2. Scrub the mussels well with a stiff brush, scraping the shells with a knife to remove any marine growth. Tug the beards towards the pointed end and remove them. To open the mussels easily, place them in warm salted water. As each one opens, insert the point of a knife between the two shells and slide it towards the pointed end, to sever the fine white ligament near the hinge, taking care not to separate the shells.
  3. Place two generous teaspoons of filling in each mussel. Close each one up and arrange them in layers in a deep saucepan. Invert a heavy plate on top of the mussels to keep them intact during cooking. Pour in 500 ml water and place over medium heat. Bring to the boil, then cover and simmer gently over low heat for 35–40 minutes.
  4. Remove the pan from the heat and leave the mussels to cool in the pan.
  5. Remove the mussels from the pan. Wipe them dry with paper towels, then rub the shells with a cloth dipped in oil for a glossy appearance.
  6. Arrange on a serving dish and garnish with lemon wedges. Serve at room temperature, or chilled.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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