Midia Dolma (Armenian Stuffed Mussels)
Mussel shells stuffed with mussels, rice, currants, and pine nuts
Ingredients
- 1 onion, large (finely chopped)
- ¼ cup vegetable oil
- ½ cup rice
- 1 cup water & mussel juice (combined. I use canned mussels for this recipe; it’s so easy! Drain as much liquid from the canned mussels as you can, then add enough water to make 1 cup)
- 1 can of mussels, large (in brine, NOT marinated mussels. 2 small cans can be used instead. )
- salt & pepper (to taste)
- ½ tsp allspice
- ½ tsp cinnamon (or to taste. Warning! Too much cinnamon can make the recipe bitter.)
- ½ cup dried currants (or raisins. If using raisins instead of currants, chop them.)
- ½ cup pine nuts
- 1 lemon, whole (juiced)
Instructions
- In a medium saucepan, sauté onion in oil until softened, but not brown.
- Add rice and water-mussel juice combination to the onion.
- Add seasonings. Mix. Cover and cook until rice is tender (about 15-20 minutes).
- While rice is cooking, rinse and de-beard the mussels. Set aside.
- Add currants and pine nuts to cooked rice. Gently fold in the mussels.
- Adjust seasonings, if necessary.
- Add lemon juice to the mixture.
- Cover and chill until ready to serve. For best flavor, make a day in advance.
Tried this recipe?Let us know how it was!