🇹🇷 Turkish

Mussels Zeytinyagli

Name: Mussels Zeytinyagli
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: to taste Salt; 2, halved and sliced Onion; 2 Tomato; 4 cloves, crushed Garlic; 1 Lemon; 2 tbsp Olive Oil; 2 Bay Leaf; 500 ml Stock or Broth; 800 g Mussels; 1 tsp Urfa Pepper Flakes

🇹🇷 Turkish

Zeytinyağlı — mussels cooked gently in olive oil, served cold the Turkish way. 57 minutes of mostly hands-off cooking.

Prep 15 min Cook 42 min Serves 4 Hard

Ingredients

Saltto taste
Onion2, halved and sliced
Tomato2
Garlic4 cloves, crushed
Lemon1
Olive Oil2 tbsp
Bay Leaf2
Stock or Broth500 ml
Mussels800 g
Urfa Pepper Flakes1 tsp

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Brown the mussels deeply in the Olive Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the urfa pepper flakes.
3
Return the mussels, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the mussels yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Gourmet Midye Dolma, Stuffed Mussels, with Chef Mert · on YouTube