Mussel-cups from Asia Minor with black currants
& pine nuts

Multiculturalism and locality
After 1922, Kavala was among the Greek cities to enrich with new inhabitants, the survivor-refugees of Asia Minor. They integrated into the city, wove their own weft and grafted it to the place. The Mussel-cups (Midosarmades) are a favorite dish of the people of Asia Minor, which highlights the ingenuity and the promotion of the taste with a special technique that once became a local food and Kavala-citizens could not think that there would be no mussels with their ouzo at their Sunday table. So let’s remember them again.


  • 1 small knife with a sharp nose
  • 1 green cutting surface
  • 1 wire brush
  • 1 baking tray
  • 2 wide and shallow pots
  • Dishes for mussel cover
  • 1 wooden spatula



  • 500 gr. glutinous rice
  • 500 gr. dried onion, finely chopped
  • 200 gr. pine nuts
  • 200 gr. black currant
  • 15 gr. cinnamon
  • 2 kg grated nutmeg
  • Salt and pepper
  • 1 bunch of mint, finely chopped, only the leaves
  • 1 bunch of parsley, finely chopped, only the leaves
  • 1.5 kg fresh mussels
  • 100 ml olive oil
  • 500 ml water
  • 200 ml lemon
  • Stalks from herbs


How to prepare the filling:

  • In a wide saucepan put a bottom of olive oil and ona low heat wither the onion.
  • Add the pine nuts and bring two walks. Add theraisins and spices.
  • Add the rice and stir until shiny
  • Season with salt and pepper and remove from theheat.
  • Add the parsley and mint andleave to cool.

How to prepare mussels:

  • In a large saucepan pour olive oil and spreadstalks of herbs to cover the bottom.
  • Fill the raw mussels, close them and put them inthe pot next to each other tightly together.
  • I add water, lemon and a little more olive oil.
  • Cover with wet oil glue and something heavy so thatthey do not move and open.
  • Put on medium heat.
  • From the moment it boilsonwards it takes about 15 to 20 minutes.

Copyright © 2020 Public Benefit Organization Of Kavala. All rights reserved.