Midye Dolmasi

Ingredients

 * 15 large mussels
 * ½ cup raw rice
 * 2 large yellow onions
 * 4 tbsp olive oil
 * 2 tbsp pine nuts
 * 2 tbsp currants
 * 1 tbsp chopped parsley
 * 1 cup water
 * ½ tsp salt
 * pepper

Directions

 * 1) Prepare mussels by scraping shells thoroughly and washing. Pry shells open without disturbing the hinge.
 * 2) Clean by removing the black part of the mussel and the beard. Rinse well.
 * 3) Soak in cold water while preparing stuffing.
 * 4) Fry onions in olive oil until soft.
 * 5) Add rice. Cook together gently, covered, for 19 minutes.
 * 6) Add boiling water and rest of ingredients. Continue cooking, covered, until liquid is absorbed.
 * 7) When cool, stuff each mussel with the rice mixture and tie shut with string.
 * 8) Place the mussels in layers in a saucepan, cover with boiling water and place a plate or small lid immediately on top of the mussels to hold them securely in place while they are cooking.
 * 9) Put a lid on the saucepan. Cook over a very low fire for half an hour.
 * 10) Drain, but leave mussels undisturbed to cool. Remove strings.
 * 11) Serve well chilled, with lemon juice.