20 fresh mussels in the shell, cleaned
1 c. short grain rice
1 sm onion, minced
1/4 c. olive oil
1 tsp sugar
Kosher / Sea salt and fresh ground black pepper to taste
2 TBL currants
1 TBL pine nuts, toasted
1 dash cinnamon powder
2 c. water
Add the rice and fry for 2 minutes. Add the currants, pine nuts and seasonings. Stir in the water.
Bring to a boil;
Cover and reduce the heat to simmer;
Simmer until all the liquid is absorbed, about 15 minutes.
Steam fresh mussels in a steamer basket placed over boiling water for 1 minute or just until they open.
With a sharp knife remove the “beard”. Discard any mussels that didn’t open. Allow mussels to cool
Stuff the mussels with the rice mixture and re-close the shell.
Place the stuffed mussels in a steamer basket and steam over simmering water for 30 minutes.
Serve this dish chilled, on a bed of crushed ice, garnished with lemon wedges to squeeze on the stuffing.
This tasty stuffing would go equally well as a stuffing for fresh tomatoes,
spinach leaves or baked squash or as an excellent side dish.
Oregano or basil could replace the cinnamon, and chopped olives could
substitute for the currants and sugar.