Mussels with Kefir and Bulghar (4)

A dish with Turkish influences from Ravinder Bhogal.In my opinion you can never have enough of mussels, they are cheap, sustainable, healthy and so easy to cook.

Mussels with Kefir and Bulghar (4)
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Mussels with Kefir and Bulghar (4)
Print Recipe
  1. Heat the oil in a large saucepan, then saute the onion and celery until soft but not coloured. Stir in the garlic, pul biber, dried mint and lemon zest, and cook until fragrant. Pour in the stock, bring to a boil, then scatter in the bulgur wheat and simmer for 15-20 minutes, until it’s cooked.
  2. In a bowl, whisk the kefir and egg. Add the flour mixture and a ladle of the hot stock, and whisk again to combine. Drop the mussels into the hot stock, cover and cook for three to four minutes, until the mussels have opened up – discard any that do not.
  3. Using a slotted spoon, remove the mussels and keep warm (it doesn’t matter if some of the bulgur is mixed in, too). Pour the kefir mix into the stockpot, reduce the heat and mix through until it comes to a simmer, but do not let it boil. Season to taste and scatter over half the herbs.
  4. Take off the heat, return the mussels to the pan, then ladle into serving bowls. Scatter over the remaining herbs and the sumac, and serve.
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