Stuffed vegetables and leaf rolls
A well-known Istanbul street food, these mussels are filled with an olive-oil rice mixture seasoned with black pepper and cinnamon, then steamed. Squeeze lemon over them and serve cold as a seafood appetizer or snack.
Scrub the mussel shells thoroughly and discard any that are closed or cracked. Clean the mussels so the shells remain half open.
Cook the onion in olive oil until softened. Add the rice, pine nuts, currants, cinnamon, black pepper and salt, and stir for a few minutes.
Place one 5 ml measure of filling inside each mussel and gently close the shell.
Arrange the stuffed mussels in a pot. Add a little water, cover and cook over low heat until the rice is tender.
Remove the mussels from the heat and let them cool. Squeeze plenty of lemon juice over them just before serving.
Before using the mussels, scrub the shells thoroughly and set aside any that are closed or cracked. Mussels that are not fresh pose a food-safety risk. Allergen: mussels are mollusks; check the other ingredients for additional allergens.
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