Mussels Stuffed with Aromatic Rice

This ancient dish, developed by the Armenians during the Byzantine era, is also prepared in Turkey, known there as midye dolmasi.The mussels may be served at room temperature or chilled.

48 large mussels, well scrubbed

1⁄2 cup [120 mL] olive oil

4 cups [960 mL] onions, diced

4 garlic cloves, minced

1⁄4 cup [60 mL] pine nuts

1⁄2 cup [120 mL] long-grain white rice, rinsed

1 ripe tomato, peeled, seeded, and diced

1⁄4 cup [60 mL] barberries or currants

1⁄2 teaspoon [3 mL] allspice, ground

1⁄4 teaspoon [1 mL] cinnamon

1⁄4 teaspoon [1 mL] cayenne

Pinch of grated nutmeg

Salt and ground black pepper to taste

1 teaspoon [5 mL] sugar

Water or stock as needed

48 thick, small rubber bands

2 tablespoons [30 mL] fresh lemon juice

2 tablespoons [30 mL] olive oil

Lemon wedges, for garnish

A DVANCE PRE PA R ATIO N
• Place the mussels in a bowl of warm, salted water for 5 minutes to open and purge them. Remove any beards and waste matter, and rinse under cold running water.
• Over a clean bowl, insert a thin knife to sever the mussel from the shell, allowing the liquids collect in the bowl. Strain the liquids through a fine sieve and reserve. Add enough water or stock to the reserved liquids to make 11⁄2 cups [360 mL]. Refrigerate until needed.

PREPA RATION OF THE STUFFED MUSSELS
• For the stuffing, heat the olive oil in a skillet over medium heat. Sauté the onions, garlic, and pine nuts until the nuts are golden and the onions have softened.
• Add the rice and sauté for 5 minutes, while stirring. Add the tomato, barberries, allspice, cinnamon, cayenne, nutmeg, salt, pepper, sugar, and lemon juice. Stir well to incorporate.
• Add 3⁄4 cup [180 mL] of the reserved mussel liquor and simmer until the liquid is absorbed. Set aside and allow to cool. (The stuffing can be made 1 day in advance.)
• Place 1 tablespoon [15 mL] of filling inside each mussel and secure with a rubber band. Arrange the mussels, in one layer, in a large skillet.
• Add the remaining reserved mussel liquor and lemon juice to the pan and bring the liquid to a boil (add stock if additional liquid is required). Reduce the heat to a simmer. Cover and cook the mussels for 5 to 10 minutes. Remove the cover and allow the mussels to cool in the pan. .

Add the olive oil to the pan and swirl to coat the mussels. Remove the rubber bands (be careful, as the mussels will “pop” open). Strain the pan juices and reserve. Place 6 mussels on each plate and top with a small amount of the pan juices. Garnish with lemon wedges.