Midya Boreg (Mussel pie)

Name: Midya Boreg (Mussel pie)
Total time: 1 h 20 min
Yield: 12 to 14 servings
Ingredients: 1/2 cup olive oil; 6 cups minced onions; 3 cups uncooked rice; 1/2 cup currants; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cumin; Salt to taste; 4 cups water; 1 cup pine nuts (pignoli); 6 dozen mussels; 2 tablespoons minced fresh parsley; 2 tablespoons snipped fresh dill; 1/4 cup lemon juice; 2 cups plain yogurt

Recipe from Anna Teresa Callen

Adapted by Marian Burros

Total Time: 1 hour 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:12 to 14 servings

Shells

½cup olive oil
6cups minced onions
3cups uncooked rice
½cup currants
⅛teaspoon ground allspice
⅛teaspoon ground cumin
Salt to taste
4cups water
1cup pine nuts (pignoli)

Fillings

6dozen mussels
2tablespoons minced fresh parsley
2tablespoons snipped fresh dill
¼cup lemon juice
2cups plain yogurt

Ingredient Substitution Guide

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Preparation

Step 1
Heat oil in heavy saucepan. Add onions and saute until wilted.
Step 2
Stir in rice, currants, spices and salt to taste. Pour in water, stir, and bring to boil. Reduce heat, cover saucepan, and cook for 20 to 25 minutes, until liquid is absorbed and rice is tender. If liquid evaporates before rice is cooked, add a little more.
Step 3
Stir in pine nuts. Set aside.
Step 4
Scrub mussels, remove beards and discard any with broken shells. Place mussels in large skillet and set over heat. As soon as they start to open, remove mussels and discard shells. Discard any mussels that do not open. Remove shells over cup or bowl to keep the mussel liquid. Filter the liquid through a double layer of moistened cheesecloth.
Step 5
Preheat oven to 350 degrees.
Step 6
Spread one-quarter of the rice on the bottom of each of two 10-inch ovenproof dishes. Push some of the rice up around the edge to make a ''shell.''
Step 7
Arrange half the mussels on each bed of rice and sprinkle with parsley, dill and lemon juice. Reserve 8 to 10 tablespoons of the rice and spread the rest on top of the mussels. Dribble a few tablespoons of the reserved mussel liquid over the rice.
Step 8
Combine 2 tablespoons of the mussel liquid with the yogurt; add the reserved rice and spread half of this mixture evenly over each pie.
Step 9
Bake for 25 to 30 minutes, until tops are lightly browned. Serve hot.

Tip

For the party either bake ahead and carry well wrapped in aluminum foil and overwrapped in newspapers, or arrange to bake at party if there is enough oven space.