When I went shopping for mussels to make Peppery Steamed Mussels yesterday, I bought enough to make Midye Pilaki as well, which is a Turkish potato and mussel stew. Whereas yesterday's recipe came together very quickly, this one is a little more time consuming.
Cook the mussels in a couple of inches of water, covering the pan with a lid to steam them. After about 10 minutes, all of the mussels should have opened -- remove the meat from the shells and set aside in a little liquid to keep them moist.
Sauté sliced onions and garlic in olive oil and, once softened, put in chopped, seeded tomatoes. When they've had the chance to release some of their liquid, add in chopped potato and carrot as well as the reserved and strained mussel liquid, and cook for about 20 minutes.
Add the mussels back in and serve.
Cook the mussels in a couple of inches of water, covering the pan with a lid to steam them. After about 10 minutes, all of the mussels should have opened -- remove the meat from the shells and set aside in a little liquid to keep them moist.
Sauté sliced onions and garlic in olive oil and, once softened, put in chopped, seeded tomatoes. When they've had the chance to release some of their liquid, add in chopped potato and carrot as well as the reserved and strained mussel liquid, and cook for about 20 minutes.
Add the mussels back in and serve.
This was nice, but nowhere near as yummy as yesterday's mussels. This is a much heavier meal that feels more winter-like with the potatoes and carrots. Nothing wrong with it, it's just not comparable to the Peppery Steamed Mussels.
onion -- $.75 (about 3/4 left)
tomato -- $.89 (used about half)
potato -- $.35
Total Cost of Midye Pilkaki: $2.97
($2.97 per serving)
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Thanks for dropping by! Love, Katrina.