Rice Stuffed Mussels

Rice stuffed mussels can be found on streets in Turkey. When i first ate, i thought why not? Very good taste and different than the style we have in Greece. Try it!

Ingredients:

40 mussels
1/3 cup hot water
Olive oil, to glaze

Filling:

3/4 cup rice, washed and drained
2 medium-size onions, chopped
2 tablespoon currants
2 tablespoon pine nuts
1 teaspoon dry mint or fresh mint, chopped
2 tablespoon dill, chopped
1/4 cup extra virgin olive oil
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup water

How to cook:

Saute the onions with the olive oil for 10 minutes in a pot at medium-low heat. Then, add the rice, sugar and salt, stir. Cover and cook at very low heat until the rice looks see-through. Add the nuts, currants, mint, dill and 1/2 cup water. Stir occasionally at low heat. Cook until all the water evaporates and put them aside.

In the meantime, clean the mussels, scraping with a knife. Half open the round part of the shells; and with a knife, cut out the beards. Stuff the empty half of the shells with the rice filling and close up. Place the shells in a large pot with 1/3 cup water. Place a small plate upside down over the shells. Simmer for 25 minutes until the water is absorbed.

Let it cool down first, brush with a little olive oil. Then, place them on a serving dish. Serve the Stuffed Mussels chilled or at room temperature with lemon wedges. Kali oreksi! Or should i say "Afiyet olsun" :))