Midye Dolma

Ingredients

• 130 large fresh mussels
• 21 cup short-grain rice
• 31 large onion (finely diced)
• 43 tbsp olive oil
• 52 tbsp pine nuts
• 62 tbsp currants
• 71 tsp allspice
• 81 tsp cinnamon
• 91/2 tsp black pepper
• 101 tsp sugar
• 111/2 cup water
• 12Salt
• 13Fresh lemon for serving

Instructions

1. 1Scrub and clean mussels, prying open slightly to remove beard but keeping shell intact.
2. 2Sauté onion in olive oil until golden. Add pine nuts and toast.
3. 3Add rice, currants, allspice, cinnamon, sugar, salt, pepper, and water. Cook until water is absorbed but rice is half-cooked.
4. 4Cool slightly. Open each mussel and fill with about a tablespoon of rice mixture. Press closed.
5. 5Pack tightly in a pot, add a little water and olive oil. Cover with a weighted plate.
6. 6Cook on low heat for 25-30 minutes. Cool completely.
7. 7Serve at room temperature with lemon wedges squeezed over each mussel.