|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Onions||2 Large, chopped|
|Olive oil||1⁄4 Cup (4 tbs)|
|Raw rice||1⁄2 Cup (8 tbs)|
|Pignoli nuts||1⁄4 Cup (4 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Parsley||2 Tablespoon, chopped|
Remove beard from mussels and scrub shells well with hard brush under cold running water.
Place them in a kettle, sprinkle with salt, and pour water and wine over them.
Cover and steam for 10 minutes until shells open.
Discard any shells that do not open.
In a separate pan, cook onions in olive oil until soft.
Add rice and cook 3 minutes longer, stirring constantly.
Add 1 cup of liquid drained from mussels and cook rice, covered, for 15 minutes.
Add remaining ingredients, cover, and cook 5 minutes longer or until rice is done.
Remove mussels from shells, add to rice, and cook over low heat until mussels are heated through.
Fill mussel shells with mixture.