 They are used in other sort of dishes such as rices or soups or commonly eaten canned in a pickling brine made of oil, vinegar, peppercorns, bay leaves and paprika.In Turkey, mussels are either covered with flour and fried on shishs ('midye tava'), or filled with rice and served cold ('midye dolma') and are usually consumed after alcohol (mostly raki or beer).They are used in Ireland boiled and seasoned with vinegar, with the "bray" or boiling water as a supplementary hot drink.