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Authentic Turkish Stuffed Mussels (Midye Dolma) – The Best Istanbul Street Food Recipe with Fragrant Rice & Lemon

Discover how to make Midye Dolma, Turkey’s famous stuffed mussels filled with aromatic rice, fresh herbs, and a touch of lemon, just like the street vendors in Istanbul. A step-by-step guide to this delicious Mediterranean seafood dish!

Turkish Stuffed Mussels – Authentic Midye Dolma with Fragrant Rice & Fresh Herbs
Turkish Stuffed Mussels – Authentic Midye Dolma with Fragrant Rice & Fresh Herbs

Midye Dolma – Authentic Turkish Stuffed Mussels with Aromatic Rice & Fresh Herbs


The Must-Try Istanbul Street Food That Will Keep You Coming Back for More!


A Culinary Adventure in Istanbul’s Vibrant Streets

Last year, I found myself wandering the enchanting streets of Istanbul, where every corner was a feast for the senses. From the aroma of sizzling kebabs to the warm scent of freshly baked simit, the city is a food lover’s dream. But one dish stood out—Midye Dolma, or Turkish stuffed mussels.


I discovered these delicately filled mussels at a bustling waterfront stall, where locals gathered in anticipation. The vendor, seeing my curiosity, explained the process as he expertly cracked open the shells, revealing perfectly seasoned rice infused with fragrant spices, herbs, and a hint of lemon. I made sure to take notes, eager to recreate this Turkish delicacy at home. Now, I’m sharing this authentic Midye Dolma recipe so you, too, can experience the flavors of Istanbul’s most beloved seafood street food!



Authentic Turkish Stuffed Mussels (Midye Dolma) Recipe


Why This Recipe Works

✅ Authentic Istanbul street food experience right at home

✅ Perfectly seasoned rice with aromatic herbs and warming spices

✅ Naturally gluten-free and packed with Mediterranean flavors

✅ Easier than you think! Once you clean the mussels, the filling comes together effortlessly


Ingredients


For the Mussels:

50 fresh mussels, cleaned and debearded

Juice of 2 lemons


For the Stuffing:

✔️1 cup short-grain rice (washed & drained)

✔️1 large onion, finely chopped

✔️¼ cup extra virgin olive oil

✔️2 tbsp pine nuts

✔️2 tbsp currants (or raisins, optional for slight sweetness)

✔️1 tsp cinnamon

✔️½ tsp allspice

✔️½ tsp black pepper

✔️1 tsp salt

✔️½ tsp sugar

✔️½ cup hot water

✔️¼ cup fresh parsley, finely chopped

✔️¼ cup fresh dill, finely chopped


Step-by-Step Instructions


Prepare the Stuffing

1. In a pan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.

2. Stir in the pine nuts, toasting them lightly until golden.

3. Add the rice, currants, cinnamon, allspice, black pepper, salt, and sugar, stirring to coat the rice in the fragrant oil.

4. Pour in ½ cup of hot water and let the mixture simmer until the liquid is absorbed.

5. Once the rice is tender but slightly undercooked, remove from heat. Stir in the chopped parsley and dill, then let it cool.


Stuff the Mussels

1. Carefully open each cleaned mussel by sliding a small knife between the shells. Do not detach the shells completely—just enough to create a pocket.

2. Fill each mussel with about 1-2 teaspoons of the seasoned rice mixture, gently pressing it in.

3. Close the shells tightly and tie them with kitchen string if needed to keep them shut while cooking.


Cook the Stuffed Mussels

1. Arrange the stuffed mussels in a large pot in a single layer.

2. Pour in ½ cup water and juice of 2 lemons over the mussels.

3. Cover and steam over low heat for 20-25 minutes, until the rice is fully cooked.


Serve & Enjoy!

Allow the mussels to cool to room temperature before serving.

Serve with extra lemon wedges for that signature tangy kick.

Enjoy them straight from the shell—just like in Istanbul!


Cook’s Tips for the Best Midye Dolma

✔️ Cleaning Mussels: Soak them in cold water with a bit of salt for 10 minutes. Scrub the shells and remove the beard (the fibrous string inside the shell).

✔️ The Right Rice: Use short-grain rice like Baldo or Arborio, which absorbs flavors beautifully.

✔️ Lemon is Key: The squeeze of fresh lemon juice before serving is what makes this dish truly authentic!


My Final Thoughts

Midye Dolma isn’t just a dish—it’s an experience. The combination of plump mussels, perfectly seasoned rice, and zesty lemon is pure street food magic. Whether you’ve been to Istanbul or dream of visiting, making this at home is the next best thing.


👉 Get more authentic Mediterranean recipes on this blog







 
 
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