Recipe Tip: Midye Dolmasi: Turkish-style Stuffed Mussels - Falstaff

Instructions

1. Step 1

   For the filling, soak the cranberries in warm water for 15 minutes, drain well.

2. Step 2

   Rinse the rice under cold water. Finely chop the onion, tomato, parsley and dill.

3. Step 3

   Heat olive oil in a pot. First add the onions, then the pine nuts and fry until the kernels take on a little color. Add the finely chopped tomato, tomato paste and spices. Let it simmer for about five minutes.

4. Step 4

   Cover with water, bring to the boil and simmer very gently for 15 minutes until all the water has been absorbed. The rice should not be too soft as it will continue to cook later.

5. Step 5

   Turn off the heat and let it cool down a bit. Mix in the parsley and dill and leave to rest for at least an hour, or even better overnight.

6. Step 6

   Rinse the mussels well under running cold water. Place in lukewarm salted water (so that they can relax) and then open one at a time: put the tip of a knife between the shells and cut through the clam meat so that the mussels open a little. Be careful not to separate them. Use a bowl to catch the water from the mussels.

7. Step 7

   Fill each mussel with the rice mix and press shut. Stack the filled mussels in a circular formation in a saucepan, as close as possible so that they do not open when steamed.

8. Step 8

   Mix the mussel juice 1:1 with water and pour over the mussels - the liquid should not cover the mussels. If necessary, weigh down the mussels with a plate.

9. Step 9

   Bring to the boil, turn on low heat and steam for about 20 minutes. Remove the lid and let rest for at least an hour.

10. Step 10

    Serve with dill and lemon wedges.