- 1 onion
- 1 cup of rice
- half a glass of water
- Half a glass of oil
- 1 teaspoon allspice
- 2 teaspoons of black pepper
- half a teaspoon of salt
For the above;
- Half a teaspoon of oil
- 1 teaspoon of water
To Squeeze In;
- 1 lemon
I wanted to make the stuffed mussels, which I loved so much, by myself. For this, I first separated 25 large mussels that I plucked from the rocks with my own hands.
At the first stage, I rubbed the outer surfaces thoroughly with steel wool. I cleaned.
Then I lined it up in a single row in a large pot. I put 1 glass of water on the stove.
I strained the mussels when the tip of the knife was wide enough to fit between the mussels. To do this, I waited by the mussels. Because it doesn’t have to be cooked inside.
When the water starts to heat up, the mussels open up. It needs to be filtered immediately. There are nerves connecting the mussels to each other just inside the space between the mussels. I cut those nerves as I carefully opened the mussels. Thus, the mussels opened easily.
When you open it, there is a small piece of seaweed called the mussel’s beard. Without damaging the meat of the mussel, we tear it off with our hands and clean it. Again, we pass the mussels through cold water delicately and strain. Our mussels are ready to be stuffed.
On the other hand, after browning the finely chopped onion in oil, add the rice and salt, and cook it with half a glass of water. We shouldn’t cook too much. Because it will also be cooked with mussels.
We add allspice and black pepper into our cooked stuffed rice and blend.
To fill the mussels, we hold it with both hands and turn one wing down while turning the other wing up.
This process tears the muscles in the mussels and they do not open while cooking after the mussels are stuffed.
Then we put half a tablespoon of rice in each mussel and close it on top of each other.
Carefully place it in the pot. Pour half a tea glass of oil on it, add 1 tea glass of water, and cook it on low heat for 20 minutes.
We put the cooked and warmed mussels in the fridge to cool. After it cools down, we squeeze lemon and eat it with pleasure. It is my favorite flavor. Especially if we make it ourselves, we can safely consume it. Enjoy your meal.