In Turkey, where this dish comes from, mussels are large and fat.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Scrub the mussels, pull off their beards (the hairy bits that hang out of the shell), and wash them well. Discard any which are broken and those which feel very heavy or very light or which do not close when they are tapped or dipped in cold water. Put them in a pan with 1/4 inch of water. Put the lid on and bring to the boil. The shells will open in 2–3 minutes. Take them off the heat and discard any which remain closed. Keep 8–10 mussels aside in their shells. Remove the others from their shells and discard the shells. Strain the liquid in the pan and keep aside.
Step 2
Fry the onions in 2 tablespoons of the oil till soft and golden. Add the pine nuts, and when they begin to color, add the rice and stir for a minute or so. Add the tomatoes and the sugar and simmer 5 minutes.
Step 3
Add the raisins and 3/4 cup of the mussel water (add more water if necessary to make up the amount). Season with salt, pepper, and allspice and stir gently. Cook, covered, over low heat for about 15–20 minutes, until the liquid is absorbed and the rice is tender.
Step 4
Stir in the remaining raw oil and the dill. Very gently fold in the shelled mussels and serve cold, arranging the mussels in their open shells on top.
