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Made with fresh or canned mussels. An extraordinary appetizer.
This can be eaten hot or cold.

Dolma means stuffed or filled. These are filled mussels with rice, fruit, nuts & aromatics. What's to want?

INGREDIENTS:Serves 4 • 3 lbs. large mussels • 3 cups chopped onions • 1/2 cup extra virgin olive oil • 1 teapoon salt • 1/2 teaspoon allspice • 1/2 teapoon freshly ground black pepper • 1/4 cup currants • 1/4 cup toasted pine nuts • 1/2 cup basmati rice • 2 cups water PREPARATION • Place the mussels in salted water and soak for two hours. Scrub the mussels with a stiff brush and remove the beards. • Open mussels with a knife and flush with fresh water. • Sautè the onions in the olive oil until translucent to golden. • Add the rest of the ingredients (Not the mussels), and mix well. • Now gently open a mussel shell and add a teaspoon of the rice mixture into the shell with the mussel and then close the shell. (DO NOT OVERFILL SO AS TO GIVE THE RICE ROOM TO EXPAND) • Place the mussels side by side and on top of each other in a 3 inch deep baking pan or casserole, add water and cover with a plate. • Bake in a 300º degree oven for 1 1/2 hours. These can be served hot, at room temperature, or chilled. **NOTE: This mixture can also be used to stuff cabbage or grape leaves.

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