Stuffed Mussels (Turkish)

• mussels↗2 kg
• olive oil↗3⁄4 cup
• short-grain rice↗1 cup
• sugar↗1 tablespoon
• tomatoes↗4
• cinnamon↗1⁄8 teaspoon
• allspice1⁄8 teaspoon
• nutmeg↗1⁄8 teaspoon
• clove↗1⁄8 teaspoon
• currants↗2 tablespoons
• lemon↗1
• onions↗5

Step-by-step instructions

1. 1

   Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell.

2. 2

   Preserve the liquid from mussels.

3. 3

   Rinse the opened mussels well with water.

4. 4

   Chop onion and sauté in olive oil with pine nut for 15 minutes.

5. 5

   Add rice; sauté further 15 minutes stirring.

6. 6

   Add tomato; sauté further 5 minutes stirring.

7. 7

   Add all spices and currants and 3/4 cup of mussel liquid (add watter if no enough liquid). Cook for 15 minute.

8. 8

   Stuff mixture into each shell, place in baking dish. Add another 3/4 cup of liquid and bake or steam for 35 minutes.

9. 9

   Serve with lemon.