Rope Grown Maine Mussels

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Our Favorite Mussel Recipes

Midia Dolma (Greek Stuffed Mussels)

In Greece, the small mussels called kydonia are sold in villages along the edge of the sea. Dolmas are fig or grape leaves rolled and stuffed with bits of meat, rice, currants, nutmeats, and spices. In this recipe mussel shells take the place of leaves and are stuffed as the Byzantines might have done.

24 cooked and drained mussels in their shells
3 cups strained mussel broth saved from steaming
1/3 cup olive oil
1/2 cup uncooked rice
1 medium-sized onion, chopped
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
1/4 cup pine nuts (walnuts may be substituted)
1/4 cup dried currants
Lemon wedges for garnish
Remove cooked mussels in shells from their broth and set aside. Strain broth through coffee filters or several layers of cheesecloth and set aside.

Heat oil in medium saucepan, and cook rice and onion in it until golden brown. Add 1 cup mussel broth, seasonings, nuts, and currants. Bring to a boil of high heat, then cover and lower heat. Simmer for 15 minutes or until all liquid is absorbed. Remove stuffing from heat.

Remove top shell from each mussel and set aside. Cover each remaining mussel in its half shell with stuffing. Replace top shell and press down. Place in shallow casserole with 2 cups of broth adding a little extra water if there is not enough broth. Cover and bake in pre-heated oven at 375 degrees for 45 minutes until water is absorbed. Refrigerate when cool.

Serve cold, garnished with lemon wedges.

Source: Harbor Fish Cookbook

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