4 Herbaceous Mussels

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Ingredients for Mussel Salma Recipe with 4 Herbs

  • Mussel Salma with 4 Herbs
  • 45-50 mussels
  • 1.5 kg onion (Cube) chopped)
  • 1 glass of olive oil
  • 1/2 bunch of dill (finely chopped)
  • 1 glass of rice
  • 1 coffee cup currants
  • 1 coffee cup of pine nuts
  • 2 teaspoons of granulated sugar
  • 4.5 glasses of water
  • 1 teaspoon of allspice
  • li>
  • 1 teaspoon black pepper
  • 1 teaspoon cinnamon
  • 3-4 sprigs of parsley
  • 1 lemon
  • 2 teaspoon of salt

For the mix of green bulgur

  • 1/2 bunch of parsley
  • 1/2 bunch of dill< li>1/2 bunch of mint
  • 1/2 bunch of rocket
  • 2 cups of fine bulgur
  • 10-12 sun-dried tomatoes (fine and diced)
  • 2 tablespoons of pomegranate syrup
  • 3 tablespoons of olive oil

How to Make Mussel Salma with 4 Herbs?

  • For stuffing mussels, wash and drain the rice with plenty of water.
  • Heat the olive oil in a pan and add the onion and fry it, then add dill, rice, currants, peanuts, sugar, allspice, black pepper, cinnamon, salt and 1.5 glasses of water and sauté.
  • Finally, add another 1.5 cups of water and close the lid of the pot. Cook the rice on low heat until the water is absorbed, take it off the stove and leave it to cool.
  • Clean the mussels by scraping them with a knife. Make sure that there are no bristles called beards, especially on the mussels.
  • Wash them thoroughly and open their shells with a knife. Clean them and wash them again. Fill the stuffing you have prepared into the mussels and close the lids.
  • Spread a bunch of parsley with its stems on the bottom of the pot. Place the mussels on it. Add the remaining 3 glasses of water and cook until the water is gone. When it cools down, transfer it to a serving plate and garnish with lemon slices and parsley.
  • Let the bulgur infuse with hot water in a closed container. Let the bulgur rest until the hot water is completely absorbed, and then check the bulgur.
  • After mixing all the greens in a separate bowl, blend the bulgur and greens and drizzle olive oil and pomegranate syrup on it and mix.
  • Spread the green bulgur mixture on the floor of the serving plate. Place stuffed mussels on it. Finally, serve with dried tomato pieces and pomegranate syrup.
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