Brandenburg-style Stuffed Mussels

Ingredients

In this adaptation, the traditional Turkish midye dolma is transformed into a Brandenburg-style dish by incorporating local ingredients and flavors. The stuffing mixture is enhanced with regional herbs and spices, giving it a distinct Brandenburg twist. Additionally, the cooking technique may vary to align with the culinary practices of Brandenburg cuisine. We alse have the original recipe for Midye dolma, so you can check it out.

• 24 fresh mussels, cleaned and debearded 24 fresh mussels, cleaned and debearded
• 1 cup (200g) rice 1 cup (200g) rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper to taste Salt and pepper to taste
• 1 lemon, sliced for garnish 1 lemon, sliced for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, cook the rice according to package instructions until it is slightly undercooked. Drain and set aside.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the cooked rice, paprika, dried thyme, dried marjoram, salt, and pepper to the pan. Stir well to combine all the ingredients and cook for an additional 2-3 minutes.
5. 5.
   Remove the pan from heat and let the stuffing mixture cool slightly.
6. 6.
   Carefully open each mussel shell and remove the top shell, keeping the mussel attached to the bottom shell.
7. 7.
   Spoon a small amount of the stuffing mixture into each mussel shell, pressing it gently to ensure it fills the cavity.
8. 8.
   Place the stuffed mussels on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the mussels are cooked through and the stuffing is golden brown.
9. 9.
   Serve the Brandenburg-style Stuffed Mussels hot, garnished with lemon slices.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and properly cleaned before use. Discard any mussels that are open or damaged.
• Rice — Cook the rice until it is slightly undercooked, as it will continue to cook while baking with the mussels.

Tips & Tricks

• For added flavor, you can sprinkle some grated Parmesan cheese over the stuffed mussels before baking.
• Serve the Brandenburg-style Stuffed Mussels with a squeeze of fresh lemon juice for a refreshing tang.
• If you prefer a spicier kick, add a pinch of chili flakes to the stuffing mixture.
• Experiment with different herbs and spices to customize the flavors to your liking.
• Make sure to serve the mussels immediately after baking to enjoy them at their best.

Serving advice

Brandenburg-style Stuffed Mussels can be served as an appetizer or as a main course. Accompany them with a fresh green salad and crusty bread to complete the meal.

Presentation advice

Arrange the stuffed mussels on a platter, garnished with lemon slices and fresh herbs such as parsley or dill. The vibrant colors and enticing aroma will make this dish visually appealing.