Stuffed mussels

• 2 dozen large mussels
• 1/2 cup water
• 1/2 cup white wine
• 3 cloves garlic
• Parsley
• 1/2 lemon, sliced
• Olive oil
• 1 cup green onion, chopped
• Clam juice
• 1 cup rice
• 1/2 cup pine nuts
• 1/2 cup currants
• 1 tablespoon allspice
• Lemon for garnish

Scrub and debeard mussels and place in steamer with water, white wine, 2 cloves garlic, 4 sprigs parsley, and lemon.

Steam 5 minutes.

Reserve juice.

Remove meat, saving shells (do not dehinge).

In sauce pan saute 3 tablespoons olive oil, green onion then add reserved juice plus enough clam juice to make 2 cups liquid and rice.

Simmer 20 minutes.

Toss in pine nuts, currants, 3 tablespoons chopped parsley, 1 minced garlic clove, chopped mussel meat, and allspice.

Stuff mixture into each shell, place in baking dish and drizzle with olive oil.

Bake at 300 degrees F for 10 minutes.

Garnish with lemon and parsley.
 
 
 

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