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Midia Dolma 
Tsgnaganchi Litzk

Stuffed Mussels 

Serves 6

Mussels stuffed with Rice
This elegant appetizer has it origins in ancient Armenia.
36large mussels (in shells)
1/3 cup olive oil
3 cups finely chopped onion
1/2 cup uncooked rice
1/4 cup dried currants
1/4 cup pine nuts
1/2 teaspoon allspice
1/4 teaspoon cinnamon
  salt and pepper
2 cups water
1 Tablespoon lemon juice
2 lemons cut into wedges for garnish

  1. Scrub mussels, loosen (do not seperate) shells, and remove beard.
  2. Rinse under cold, running water then soak in cold water 1 hour.
  3. Meanwhile, saute onion in olive oil.
  4. Remove from heat and stir in rice, currants, nuts, allspice, cinnamon, salt and pepper. Set aside to cool.
  5. Rinse mussels again under cold, running water.
  6. Place 1 Tablespoon of filling in each shell. Close tightly and tie with a piece of string.
  7. Arrange in layers in a heavy casserole. Add water and lemon juice. Place an inverted plate on top to hold mussels down during cooking.
  8. Bring to a boil, cover and simmer 1 hour.
  9. Uncover and cool to room temperature.
  10. Remove mussels from casserole, cut string off and arrange on serving dish. Garnish with lemon wedges.