Mussel Pilaki recipe is taken from “Housewife” by Ayse Fahriye, first published in 1882. There is a wide belief that Ottomans did not consume shrimps, clams or mussels. Recipes from Ayse Fahriye’s book and the Melceü’t-Tabbahin, published in 1299, show that this belief has no solid ground. It is clear that Ottomans enjoyed shelled seafood as much as the fish. There are many recipes for mussels, clams, shrimps and lobsters dating well back into the Ottoman Era.
- about 100 small or 40 large mussels
- 1 bunch of spring onions
- Half of a medium sized celeriac
- 1 medium carrot
- 1 bunch of flat leaf parsley with long stems
- 3 - 5 cloves of garlic
- 1 large boiled potato mashed
- 1/2 cup olive oil
- 1 lemon
- 1 teaspoon salt
Remove the green parts of the spring onions and chop the white parts.
Grate the celeriac and the carrot.
Cut the stems of the parsley and finely chop these stems. Fry the chopped parsley stems and the chopped spring onions.
Add the carrot and celeriac. Add some water and keep cooking.
Chop the rest of the parsley and add it to the pan.
Add the cleaned mussels.
Take some liquid from the pan and dilute the mashed potato. Add the diluted mashed potato to the pan and keep stirring until it is mixed well into the dish.
Take on a plate, squeeze lemon on top and serve.
Tips and Tricks for Mussel Pilaki
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