Made with fresh or canned mussels. An extraordinary appetizer. This can be eaten hot or cold. Dolma means stuffed or filled. These are filled mussels with rice, fruit, nuts & aromatics. What’s to want?
Armenian Stuffed Mussel Dolma (Midia Dolma)
- 3 lbs. large mussels
- 3 cups chopped onions
- 1/2 cup extra virgin olive oil
- 1 teapoon salt
- 1/2 teaspoon allspice
- 1/2 teapoon freshly ground black pepper
- 1/4 cup currants
- 1/4 cup toasted pine nuts
- 1/2 cup basmati rice
- 2 cups water
Place the mussels in salted water and soak for two hours. Scrub the mussels with a stiff brush and remove the beards.
Open mussels with a knife and flush with fresh water.
Sautè the onions in the olive oil until translucent to golden.
Add the rest of the ingredients (Not the mussels), and mix well.
Now gently open a mussel shell and add a teaspoon of the rice mixture into the shell with the mussel and then close the shell. (DO NOT OVERFILL SO AS TO GIVE THE RICE ROOM TO EXPAND)
Place the mussels side by side and on top of each other in a 3-inch deep baking pan or casserole, add water and cover with a plate.
Bake in a 300º degree oven for 1 1/2 hours.
These can be served hot, at room temperature, or chilled.
This mixture can also be used to stuff cabbage or grape leaves.