Stuffed Mussels

Method

1. Clean the mussels thoroughly under cold running water, removing any beards and discarding any that do not close when tapped.
2. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant, then set aside.
3. In the same skillet, sauté the cauliflower rice over medium-high heat for 4 minutes until it begins to soften.
4. Stir in the toasted pine nuts and spices, cooking for 1 minute to combine the flavors.
5. Add the cleaned mussels to the skillet with the cauliflower rice mixture and cover with a lid.
6. Steam the mussels for 5-6 minutes until the shells open completely, discarding any that remain closed.
7. Divide the midye dolma among serving bowls, ensuring each portion contains mussels and cauliflower rice filling.