Uploaded May 2023 | Updated September 2026, 3 weeks ago
A great example of our long love affair with street food over the centuries, stuffed mussels, or midye dolma, have been tantalizing taste buds since the height of the Ottoman Empire, where the origin of this dish belongs to the Indigenous Armenian sheepherders.
Ingredients:
2 pounds mussels (about 50), cleaned
Topping:
½ cup fresh breadcrumbs
½ cup finely grated Romano cheese
2 tablespoons finely chopped fresh Italian parsley leaves
3 tablespoons unsalted butter, melted
2 tablespoons good-quality extra virgin olive oil
Salt and freshly ground black pepper
2 tomatoes
Lemon wedges, for serving (optional)
Instructions:
Place the mussels in a large pot. Cover, set over high heat, and cook, shaking the pot, until the mussels open, about 3 minutes. Discard any unopened shells.
Remove the top shell and place the mussels in the half shell on a baking sheet.
Preheat the broiler to high.
To make the topping: In a small bowl, mix together the breadcrumbs, Romano, parsley, melted butter, oil, and salt and pepper to taste.
Halve the tomatoes and use your fingers to scoop out and discard the seeds. Grate the cut sides of the tomatoes on the large holes of a box grater into a bowl. Discard the remaining skins.
Spoon a dollop of the breadcrumb mixture onto each mussel. Broil for 3 minutes, or until golden. Spoon a little of the tomato pulp over the mussels and serve with lemon wedges, if you wish.
Get the full recipe on our website:
price-pottenger.org/journal_article/stuffed-mussels
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#bluehealth #mussels #mentalhealthawareness
A great example of our long love affair with street food over the centuries, stuffed mussels, or midye dolma, have been tantalizing taste buds since the height of the Ottoman Empire, where the origin of this dish belongs to the Indigenous Armenian sheepherders.
Ingredients:
2 pounds mussels (about 50), cleaned
Topping:
½ cup fresh breadcrumbs
½ cup finely grated Romano cheese
2 tablespoons finely chopped fresh Italian parsley leaves
3 tablespoons unsalted butter, melted
2 tablespoons good-quality extra virgin olive oil
Salt and freshly ground black pepper
2 tomatoes
Lemon wedges, for serving (optional)
Instructions:
Place the mussels in a large pot. Cover, set over high heat, and cook, shaking the pot, until the mussels open, about 3 minutes. Discard any unopened shells.
Remove the top shell and place the mussels in the half shell on a baking sheet.
Preheat the broiler to high.
To make the topping: In a small bowl, mix together the breadcrumbs, Romano, parsley, melted butter, oil, and salt and pepper to taste.
Halve the tomatoes and use your fingers to scoop out and discard the seeds. Grate the cut sides of the tomatoes on the large holes of a box grater into a bowl. Discard the remaining skins.
Spoon a dollop of the breadcrumb mixture onto each mussel. Broil for 3 minutes, or until golden. Spoon a little of the tomato pulp over the mussels and serve with lemon wedges, if you wish.
Get the full recipe on our website:
price-pottenger.org/journal_article/stuffed-mussels
.
.
.
#bluehealth #mussels #mentalhealthawareness
