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Mussels Iskender-Style
🇹🇷 Turkish
Iskender-style — mussels over torn flatbread with tomato sauce, yogurt and sizzling butter. Ready in 45 minutes including prep.
Prep 18 min Cook 27 min Serves 4 Hard Ingredients
- 🧀Yogurt200 g
- 🧀Butter50 g
- 🧀Heavy Cream200 ml
- 🧂Saltto taste
- 🧅Onion1, sliced into rings
- 🍅Tomato Sauce300 ml
- 🫙Olive Oil1 tbsp, for the dish
- 🧀Cheese100 g, grated
- 🐚Mussels800 g
- 🌶️Urfa Pepper Flakes1 tsp
- 🌾Flatbread4
Optional extras
- 🌿Fresh Parsleyhandful, to finish
Instructions
- 1
Heat the oven to 190°C and butter or oil a baking dish.
- 2
Layer the onion over the base, season, then nestle in the mussels.
- 3
Pour the cream around the edges, scatter over the cheese and the urfa pepper flakes.
- 4
Bake for 30-35 minutes until bubbling at the rim and burnished on top.
- 5
Rest for 5 minutes so it sets, then spoon out with the pan juices and plenty of black pepper.
Chef's tip
Every oven runs hot or cold; start checking 5 minutes early.
Video: Making Midye Dolma Stuffed Mussels Like a Pro: Goodman Fielder · on YouTube
Mussels Iskender-Style
- Time
- 45 min
- Serves
- 4
- Level
- Hard
- Prep / cook
- 18 / 27 min
Ingredients
- 🧀 Yogurt200 g
- 🧀 Butter50 g
- 🧀 Heavy Cream200 ml
- 🧂 Saltto taste
- 🧅 Onion1, sliced into rings
- 🍅 Tomato Sauce300 ml
- 🫙 Olive Oil1 tbsp, for the dish
- 🧀 Cheese100 g, grated
- 🐚 Mussels800 g
- 🌶️ Urfa Pepper Flakes1 tsp
- 🌾 Flatbread4
Optional
- 🌿 Fresh Parsleyhandful, to finish
Steps
- Heat the oven to 190°C and butter or oil a baking dish.
- Layer the onion over the base, season, then nestle in the mussels.
- Pour the cream around the edges, scatter over the cheese and the urfa pepper flakes.
- Bake for 30-35 minutes until bubbling at the rim and burnished on top.
- Rest for 5 minutes so it sets, then spoon out with the pan juices and plenty of black pepper.
