Skip to content
Back to your kitchen
Mussels Turlu
🇹🇷 Turkish

Mussels Turlu

🇹🇷 Turkish

Hearty and humble: mussels braised with vegetables until the broth turns silky and every spoonful comforts. 47 minutes of mostly hands-off cooking.

Prep 15 min Cook 32 min Serves 4 Medium

Ingredients

  • Saltto taste
  • Onion2, chopped
  • Garlic4 cloves, minced
  • Chickpeas200 g
  • Potato3 medium, cubed
  • Olive Oil2 tbsp
  • Carrot2, thickly sliced
  • Eggplant1
  • Stock or Broth750 ml
  • Mussels800 g
  • Zucchini2
  • Urfa Pepper Flakes1 tsp

Optional extras

  • Fresh Parsleyhandful, to finish

Instructions

  1. 1

    Warm the Olive Oil in a heavy casserole and brown the mussels well on all sides — real colour means real flavour.

  2. 2

    Lift the mussels out, soften the onion and garlic in the same pot, then add the urfa pepper flakes.

  3. 3

    Return the mussels, tip in the potato and carrot, and pour over the stock.

  4. 4

    Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.

  5. 5

    Season with salt and cracked pepper, then shower with fresh parsley right before serving.

Chef's tip

Prep everything before the heat goes on — turkish cooking moves fast once it starts.

Cook it with your pantry → Share this page: /dish/8714