A street-food classic in which mussel shells are stuffed with spiced rice filling containing pine nuts and currants, then steamed. Eaten with a squeeze of lemon, this meze is a must for seaside tables and evening gatherings.
Scrub the mussels thoroughly with a brush and remove the beard; discard any that remain open and don't close. Pry the shells open with a knife without tearing them off.
Toast the pine nuts in olive oil until golden and soften the onion, add the washed rice, drained currants and spices, and sauté until the rice absorbs the oil. Add hot water and cook until the liquid is absorbed, then let it cool.
Fill each mussel shell about two-thirds full with the rice filling and close it.
Pack the stuffed mussels tightly into a pot and cover with a heavy plate; add a little water and steam over low heat until the rice is fully cooked, then let it rest on the stove.
Serve the cooled stuffed mussels with lemon slices.
Important: Scrub the mussels thoroughly and discard any with broken shells or ones that stay open and won't close; use only the ones that close firmly. Fill the shells with the rice stuffing up to two-thirds full, since the rice will expand. Contains fish and shellfish (mussels) and pine nuts (tree nuts).
While cooking the mussels, cover them with a heavy plate; this keeps the stuffed mussels from opening while boiling and keeps the rice inside the shell.
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