Stuffed Mussels - Turkish
2 dozen large mussels
1/2 cup water
1/2 cup white wine
3 cloves garlic
1/2 lemon, sliced
1 cup green onion, chopped
1 cup rice
1/2 cup pine nuts
1/2 cup currants
1 tablespoon allspice
Lemon for garnish
Scrub and debeard mussels and place in steamer with water, white
wine, 2 cloves garlic, 4 sprigs parsley, and lemon. Steam 5 minutes.
Reserve juice. Remove meat, saving shells.
In sauce pan saute 3 tablespoons olive oil, green onion then add
reserved juice plus enough clam juice to make 2 cups liquid and
rice. Simmer 20 minutes. Toss in pine nuts, currants, 3
tablespoons chopped parsley, 1 minced garlic clove, chopped mussel
meat, and allspice.
Stuff mixture into each shell, place in baking dish and drizzle with
Bake at 300 degrees F for 10 minutes. Garnish with lemon and
parsley. Serves 10 to 15 as appetizers.
Note: If mussels are large, break each into two half shells and