Midye dolma

Method

1. 1 Clean the mussel shells thoroughly, then use a knife to slightly open one side without completely separating the two shell halves.
2. 2 Sauté thinly sliced onions in olive oil for 10 minutes to sweeten, then add pine nuts and raisins.
3. 3 Add the washed rice, cinnamon, pepper, and salt to a pan and stir-fry for 5 minutes, then add a little water and cook for 10 minutes until the rice is slightly dry.
4. 4 Stuff each mussel with the rice mixture and then close the shell.
5. 5 Arrange the mussels tightly in a pot, add enough water to cover them, press down with a heavy object, and steam over low heat for 30 minutes.
6. 6 Let them cool slightly, then squeeze lemon juice directly onto each piece before eating.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 5: cook the stuffed mussels under high pressure for 10 minutes, then release the pressure naturally for 8 minutes, keeping the plate in place to prevent the shells from bursting; step 6 remains unchanged.