Stuffed mussels

In addition to growing in the Adriatic Sea, these shells are known and loved throughout the Mediterranean area, and almost all over the world. Stuffed with a very spicy, sweet-salty rice filling, they identify as a specialty of Turkish cuisine.

Preparation steps

Scrape the mussels with a knife and wash well. Put them in a pot on the fire and heat briefly until they open.
Soak the raisins in lukewarm water.
Fry sliced onion in olive oil until golden yellow, add washed rice and stir briefly.
Then add crushed peanuts, drained raisins, cinnamon, sugar, salt, pepper, mint, and pour 200 ml of water and cook until the rice absorbs water.
Fill the mussels with the prepared mixture, arrange them in a wide bowl, and load them on the top with a plate.
Pour 400 ml of warm water over everything, cover and cook on low heat for about 20 minutes.

Serving

Serve warm.

Advice

To make the served mussels look nicer, coat them with olive oil.

Ingredients

800 glarge mussels for stuffing
400 mlwater

For the filling:

2 tbspraisin
70 mlolive oil
100 gport
150 grice
2 tbsppeanuts
½ teaspoonspepper
2 cubessugar
1 tspsalts
½ teaspoonsground black pepper
1 tbspsliced mint
200 mlwater

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