Turkish cuisine · Fish & Seafood

Midye Güveç (Clay Pot Mussels)

Mussels braised in a clay pot with tomatoes, peppers, garlic and olive oil in the oven.

Ingredients · for 4 servings

• 1.2 kg mussels
• 4 tomatoes
• 2 green pointed peppers
• 5 cloves garlic
• 1 onion
• 1 tbsp tomato paste
• 80 ml olive oil
• 100 ml white wine
• 1 tsp pul biber (Aleppo pepper)
• 1/2 bunch parsley
• 1 lemon
• 1 tsp salt

Instructions

1. Scrub the mussels under running water, remove the beards and discard any mussels that stay open when tapped.
2. Preheat the oven to 200 °C; finely dice the onion, slice the garlic, cut the pointed peppers into rings and the tomatoes into coarse cubes.
3. Heat olive oil in a pan, sauté the onion and peppers for 5–6 min., add the garlic and tomato paste and roast for 1 min. until the paste smells dark and fragrant.
4. Add the tomatoes, white wine, pul biber and salt and simmer uncovered for 8 min. until a thick, barely liquid sauce forms.
5. Place the mussels in a clay pot or a baking dish, pour the hot sauce over them, cover and braise in the oven for 15–18 min. until all the shells have opened.
6. Discard any mussels that remain closed, sprinkle with chopped parsley and serve straight from the pot with lemon wedges and flatbread.