One of the well-known flavors of Istanbul's streets, made by stuffing cleaned mussel shells with an olive-oil filling of rice, black pepper, and cinnamon and steaming them. Served cold with a squeeze of lemon, this seafood dish is eaten as a meze or a between-meal snack.
Scrub the mussel shells firmly and discard any that are closed or broken, cleaning them so the shells stay slightly open.
Sauté the onion in olive oil until it turns pink, then add the rice, pine nuts, currants, cinnamon, black pepper, and salt, and stir for a few minutes.
Place a dessertspoon of filling inside each mussel and gently close the shell over it.
Arrange the stuffed mussels in a pot, cover with a little water, close the lid, and cook over low heat until the rice softens.
Remove the mussels from the heat and let cool, then serve with plenty of lemon squeezed over before serving.
Important: before using the mussels, scrub the shells firmly and discard any that are open or broken, unfresh mussels pose a food safety risk. Allergen: mussels are a shellfish, those with seafood allergies must not consume them.
Adding a few pine nuts and currants to the filling further enriches the traditional flavor. Letting the mussels rest in the refrigerator for a few hours after cooling also allows the flavors to settle.
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