Laylas Stuffed Mussels - Turkey

This excellent and unique recipe comes from my dear friend Layla who lived in Turkey for years.  To make this recipe you will have to harvest your own mussels because you need ones larger than those that are commercially farmed.  Gather mussels that are at least three inches long, preferable four inches of longer.  You will want between three and six mussels per person, depending on the size.

First, make Dolmas filling, adding a bit more each, lemon juice and dill weed.

Steam the mussels only until they are just beginning to open.  You don’t want them over cooked because they will be cooked again.  Carefully pry each mussel open being careful not to break the two halves of the shells apart.  Remove the mussel and set aside.  Pack the deepest side of the shell with the dolmas filling, place the mussel on top, close the shell and tie shut with a piece of cotton kitchen twine.  When all the mussels have been stuffed, place them in a steamer and cook for about twenty minutes.  Now, you are in for a real treat.  These would be great with a good Chardonnay or a crisp yet rich flavored ale.