Midye Dolmasi (Stuffed Mussels - Turkish)
 
15 large  mussels
1/2 cup  raw rice
2 large  yellow onions
4 Tbsp  olive oil
2 Tbsp  pine nuts
2 Tbsp  currants
1 Tbsp  chopped parsley
1 cup  water
1/2 tsp  salt
  pepper
 
As an hors-d'oeuvre, allow three or four of these delicious morsels 
for each person. 
Prepare mussels by scraping shells thoroughly and washing. Pry shells 
open without disturbing the hinge. Clean by removing the black part of 
the mussel and the beard. Rinse well. Soak in cold water while 
preparing stuffing. Fry onions in olive oil until soft. Add rice. Cook 
together gently, covered, for 19 minutes. Add boiling water and rest 
of ingredients. Continue cooking, covered, until liquid is absorbed. 
When cool, stuff each mussel with the rice mixture and tie shut with 
string. Place the mussels in layers in a saucepan, cover with boiling 
water and place a plate or small lid immediately on top of the mussels 
to hold them securely in place while they are cooking. Put a lid on 
the saucepan. Cook over a very low fire for half an hour. Drain, but 
leave mussels undisturbed to cool. Remove strings. Serve well chilled, 
with lemon juice. 
 
>From "Food from the Arab World" by Marie Karam Khayat and Margaret 
Clark Keatinge 
 
Middle Eastern Recipes 
http://www.sudairy.com/mer/recipes.html 
 
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(ID: 79667) Mirror: rec.food.recipes: Mon, Jan 20, 2003


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