If you cook this original Belgian Seaman's food with meaty and larger mussels it becomes even tastier.
Did you know that the people who have the monopoly over the mussel with rice filling (midye dolması) market and the people who made it a vastly appreciated street food all over Turkey are from the same city? There are many rumors telling us why......İt is our distinguished all land city with no sea connection whatsoever MARDİN.....
Make sure that the mussels are grown in clean waters and that they are fresh. To check the freshness, tap the mussel that's open, it should close by itself.
ingredients
- 45 grams butter or 3 tbsp extra virgin olive oil
- 1/2 cup onion, fine dice
- 1-2 cloves garlic, chop
- 4 tsp fresh thyme, chop
- 1/8 tsp black pepper
- 1 cup white wine
- 1 tbsp Dijon mustard
- 4-5 saffron strands
- 2 tbsp cream
- 750 grams mussels, cleaned throughly
- 2 tbsp chive or parsley, shred
preparation
- Heat butter over medium heat. Add onion, garlic and thyme. Sprinkle pepper. Cook about 5 min til onion is soft.
- Stir in wine and mustard. Cook 2 min. Sprinkle saffron. Remove from heat, let it rest 5 min.
- Add cream and mussel, bring to boil. Cover, cook for 6 min til mussels open, stirring once after 4 min. Discard unopened mussels.
- Sprinkle chive. Enjoy!
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
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