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Stuffed Mussels

Stuffed Mussels

Course Appetizer
Cuisine Turkish
Prep Time 1 hour
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 25 kcal


  • 40 pcs bearded and cleaned mussels
  • 120 gr short grain white rice
  • 2 medium onions finely chopped
  • 1 tomato finely chopped
  • 1 tbsp tomato paste
  • 1/3 cup flat leaf parsley finely chopped
  • 1/3 cup fresh dill finely chopped
  • 1/4 cup currants
  • 1/4 cup pine nuts
  • 1/3 cup extra virgin olive oil
  • 2 pinch sea salt
  • 2 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 cup boiling water


Preparing the Fill.

  1. Soak the currants in a warm water for 15 minutes. Then drain them well and set aside.

  2. Wash the rice under cold water to remove rice surface starch. Then drain well and set aside.

  3. Put the extra virgin olive oil in a saucepan and add the finely chopped onions first. Then add the pine nuts and stir them until pine nuts color turn to brownish. Then add the finely chopped tomato, tomato paste, and spices. Stir the mix about 5 minutes.

  4. Pour the boiling water into the mix to just cover the rice and stir them well. Bring the heat to the lowest level and boil it for about 15 minutes until you make sure the rice absorb the water.

  5. After the mix cool, add the chopped parsley and dill on to the mix and combine them well.

Preparing the Mussels.

  1. First, scrub the shells of the mussels with a stiff kitchen brush and rinsing them under cool water. Then pull the Mussel beard from tip to hinge. After that hold the mussel firmly and insert the clam knife between the top shell and bottom shell and open it slightly (not fully). Soaking the mussels in a warm water helps to open the shells easily.

Preparing the Stuffed Mussels.

  1. After you open the mussels, strain the mussel juice into a cup. And then add 1 cup of water to the mussel juice and set aside. 

  2. Put 3 teaspoon of stuffing into the slightly opened mussel and then close the shells and wipe any excess filling. 

  3. Stack the filled mussels into a pan by pointing the mussel tips towards the upper part of the pan. Stack them close to each other to prevent tip opening while cooking.

  4. Pour the mussel juice and water mix on to the stacked filled mussels. The water mix level should reach the half of the mussel shell. Close the pan with lid and cook at medium-high heat for about 20 minutes.

  5. Remove the pan from heat and let it cool at room temperature. Then cover the pan and put into the refrigerator for about 1 hour. Then it will be ready to serve.

Recipe Notes

Tip: Garnish it with lemon wedges.