Midye zeytinyağlısı is made by briefly steaming fresh mussels open in their own shells and serving them cold with olive oil and lemon — a staple meze on any meyhane table. Unlike the stuffed version, there's no rice or filling here; the mussel's own flavour takes centre stage.
Scrub the mussel shells and rinse them several times in plenty of water; discard any with cracked shells.
Put the cleaned mussels in a wide pot, cover, and steam for 8 minutes; take them off the heat once the shells open.
Chill the opened mussels in the fridge for at least 1 hour; serving them cold is characteristic of this dish.
Mix the olive oil with lemon juice, crushed garlic and salt, drizzle it over the chilled mussels, sprinkle with parsley and serve.
Before cooking, discard any mussels whose shells stay open and don't close when tapped — they may no longer be fresh. Allergens: contains shellfish (mussels).
If you don't want the garlic's smell to turn harsh, slice it thin and let it rest a few minutes right before adding it to the olive oil dressing — this softens its bite.
Admin DadaGastro · verified in test kitchenBuzdolabında önerilen 60 dakikalık soğutma yerine midyeleri bir gece boyunca bekletsem tat daha mı yoğunlaşır, yoksa midye eti bu sürede sertleşip fark hiç anlaşılmaz mı olur?
Midyeleri buharda tarifte önerilen 8 dakika yerine sadece 5 dakika tutsam kabukları yine de tam açılır mı, yoksa kabuklu midyeler için fazladan süre mi gerekiyor?
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.