Photograph of the finished Midye dolma

Middle East · Vẹm nhồi cơm Midye Dolma

Midye dolma

1 hr 30 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green mussels Green mussels 1.8 lb
  • Photograph of Rice Rice 7.1 oz
  • Photograph of Onion Onion 8.5 oz
  • Photograph of Pine nuts Pine nuts 1.4 oz
  • Photograph of Raisins Raisins 1.4 oz
  • Photograph of Cinnamon Cinnamon 2 bars
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Lime Lime 2
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Salt Salt 0.3 oz

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.

Start cooking