MIDYE DOLMASI, deconstructed
As I mentioned, I sometimes make un-stuffed mussels. Each time, I do, it transports me back to the first stuffed mussel I ate in Istanbul.
I skipped the currants (don’t like them, and don’t remember them in what I ate), went a bit heavier on the seasonings, adding a pinch of allspice and a bit of garlic. Also added the mussel juices to the rice at the end to flavor it. I was using a new-to-me brand of rice, and it got a bit soggy with my usual liquid proportion, so I’ll have to adjust for that next time. Still, this was delicious!
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Istanbul & Beyond:
Ozlem:
