Mussels simmered over low heat with onion, carrot and olive oil, then served cold, make a classic appetizer across the Aegean and Marmara regions. The flavor deepens as the dish rests, so it can be prepared ahead for guests.
Sauté the onion in olive oil until translucent. Add the garlic and carrot and continue cooking for a few minutes.
Add the cleaned mussel meat, potatoes, sugar and salt. Pour in enough hot water to cover them.
Cover the pot and simmer over low heat until the potatoes are tender and the liquid has been absorbed.
Remove the dish from the heat and let it cool to room temperature. Cover and refrigerate to chill. Important: This dish is served cold; its flavor will not fully develop while it is hot.
Garnish the chilled dish with chopped parsley and serve with lemon wedges.
Important: The flavor develops after the dish cools and rests for a few hours; prepare it at least 2 hours before serving and refrigerate it. Allergen: contains mollusks (mussels).
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