Dark mussel shells, some opened to show rice, mussel meat, pine nuts and currants on a cream platter.

Last updated: 26 October 2026

Stuffed Mussels

Name: Stuffed Mussels
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 40
Cuisine: Turkish
Ingredients: 40 Live mussels, in their shells, from a reputable seafood supplier; 1 ½ cups Rice, uncooked; 4 Medium onions, finely diced; 1 ¾ oz Pine nuts; 1 tbsp Dried small currants, rinsed; ½ cup Olive oil, for the filling; 1 tbsp Granulated sugar; 2 tsp Fresh lemon juice, for the filling; 2 ½ cups Water, hot, for the filling; 1 tsp Ground black pepper; 1 tsp Ground allspice; 2 tsp Table salt; ¼ bunch Fresh dill, finely chopped; ¾ cup Olive oil, for cooking the filled mussels; 2 ½ cups Water, hot, for cooking the filled mussels; 1 Lemon, juiced, for finishing; Warm water, for soaking the rice, as needed

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Midye dolması

Mussels filled with rice, onion, pine nuts, currants and allspice, cooked in their shells and finished with lemon.

Prep: 30 min
Cook: 40 min
Rest: 0
Total: 1 hr 10 min
Servings: 40

Ingredients

40 Live mussels, in their shells, from a reputable seafood supplier
1 ½ cups Rice, uncooked
4 Medium onions, finely diced
1 ¾ oz Pine nuts
1 tbsp Dried small currants, rinsed
½ cup Olive oil, for the filling
1 tbsp Granulated sugar
2 tsp Fresh lemon juice, for the filling
2 ½ cups Water, hot, for the filling
1 tsp Ground black pepper
1 tsp Ground allspice
2 tsp Table salt
¼ bunch Fresh dill, finely chopped
¾ cup Olive oil, for cooking the filled mussels
2 ½ cups Water, hot, for cooking the filled mussels
1 Lemon, juiced, for finishing
Warm water, for soaking the rice, as needed

Method

Buy live shell-on mussels from a reputable seafood supplier and keep them refrigerated until preparation. Before opening, discard damaged shells and any mussels that do not close when tapped. Scrub under cold running water and remove the beards.
Soak the rice in warm water for 15 minutes, then rinse until the water runs clear and drain. While it soaks, prepare the onions and rinse the currants.
Heat the filling olive oil in a wide pot. Soften the onions, add the pine nuts and stir until lightly colored. Add the drained rice and stir over low heat. Mix in the currants, table salt, black pepper, allspice, filling lemon juice and sugar. Add the hot filling water and simmer until the rice is still slightly firm. Stir in the dill and take off the heat.
Let the filling stand while you open the mussels. Protect your hand with a folded towel and carefully ease the shells apart with a suitable shellfish knife, keeping the hinge attached. Fill each mussel with a small spoonful of rice and close the shells without packing tightly.
Pack the filled mussels in a pot with their broad ends down. Add the cooking olive oil and hot cooking water. Weight with an inverted heatproof plate and cover. Simmer over low heat for 25–30 minutes, until the rice is tender and a food thermometer reads at least 165°F at the center of the filling and mussel meat. Continue cooking if needed; shell position alone does not establish doneness after filling.
Remove the plate carefully. Finish with the lemon juice and serve promptly while hot.