Nuts & Currants Stuffed Mussels
|Onions||2 Large, chopped|
|Olive oil||1⁄4 Cup (4 tbs)|
|Long-grain rice||1 1⁄2 Cup (24 tbs)|
|Pine nuts||2 Ounce|
|Tomato||1 , minced|
|All spice||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Parsley||1 Tablespoon, minced|
|Water||1 1⁄2 Cup (24 tbs)|
Scrub the mussel shells thoroughly with a stiff brush, washing off all the sand.
Insert a knife into the flat side and force the shells open part way.
Wash out all the sand on the inside but do not disturb the meat portion, leaving the mussels in the shells.
In a frying pan, saute the onions in heated oil until translucent.
Add the rice and pine nuts.
Saute for five minutes longer.
Mix in the tomato.
Cook five minutes more.
Add the currants, spices and parsley.
Place about a tablespoon of the rice filling into each mussel, closing the shells tightly.
Arrange them in a pan side by side as closely together as possible.
Place a heavy plate on top of the mussels to prevent the shells from opening while they cook.
Bring to a boil over high heat.
Reduce heat and simmer about twenty-five minutes.
Remove from heat.
Keep the mussels covered while they cool at room temperature.
Serve at room temperature or chilled.