13038 Mussels Stuffed with Aromatic Rice Wed Aug 06 08:19:28 -0700 2008 Fri Feb 06 01:15:07 -0800 2009 Licensed http://www.chow.com/recipes/13038 Fri, 06 Feb 2009 09:15:07 GMT This ancient dish, developed by the Armenians during the Byzantine era, is also prepared in Turkey, known there as midye dolmasi. The mussels are served cold, with some of the pan juices. Traditionally, the stuffing is held in place with a piece of string tied around the mussel. The mussel shells are brushed with a bit of olive oil, making them glisten attractively for service.

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  • Place the mussels in a bowl of warm, salted water for 5 minutes to open and purge them. Remove any beards and waste matter, and rinse under cold running water.
  • Over a clean bowl, insert a thin knife to sever the mussel from the shell, allowing the liquids collect in the bowl. Strain the liquids through a fine sieve and reserve. Add enough water or stock to the reserved liquids to make 1½ cups [360 mL]. Refrigerate until needed.
  • For the stuffing, heat the olive oil in a skillet over medium heat. Sauté the onions, garlic, and pine nuts until the nuts are golden and the onions have softened.
  • Add the rice and sauté for 5 minutes, while stirring. Add the tomato, barberries, allspice, cinnamon, cayenne, nutmeg, salt, pepper, sugar, and lemon juice. Stir well to incorporate.
  • Add ¾ cup [180 mL] of the reserved mussel liquor and simmer until the liquid is absorbed. Set aside and allow to cool. (The stuffing can be made 1 day in advance.)
  • Place 1 tablespoon [15 mL] of filling inside each mussel and secure with a rubber band. Arrange the mussels, in one layer, in a large skillet.
  • Add the remaining reserved mussel liquor and lemon juice to the pan and bring the liquid to a boil (add stock if additional liquid is required). Reduce the heat to a simmer. Cover and cook the mussels for 5 to 10 minutes. Remove the cover and allow the mussels to cool in the pan.
  • Add the olive oil to the pan and swirl to coat the mussels. Remove the rubber bands (be careful, as the mussels will “pop” open). Strain the pan juices and reserve. Place 6 mussels on each plate and top with a small amount of the pan juices. Garnish with lemon wedges.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 48 large mussels, well scrubbed

    ]]>     ½ cup [120 mL] olive oil

    ]]>     4 cups [960 mL] onions, diced

    ]]>     4 garlic cloves, minced

    ]]>     ¼ cup [60 mL] pine nuts

    ]]>     ½ cup [120 mL] long-grain white rice, rinsed

    ]]>     1 ripe tomato, peeled, seeded, and diced

    ]]>     ¼ cup [60 mL] barberries or currants

    ]]>     ½ teaspoon [3 mL] allspice, ground

    ]]>     ¼ teaspoon [1 mL] cinnamon

    ]]>     ¼ teaspoon [1 mL] cayenne

    ]]>     Pinch of grated nutmeg

    ]]>     Salt and ground black pepper to taste

    ]]>     1 teaspoon [5 mL] sugar

    ]]>     Water or stock as needed

    ]]>     48 thick, small rubber bands

    ]]>     2 tablespoons [30 mL] fresh lemon juice

    ]]>     2 tablespoons [30 mL] olive oil

    ]]>     Lemon wedges, for garnish

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