Ingredients:
20 large mussels in their shell that have been cleaned and the beard removed
10 spring onions finely cut
1 large onion cut into quarters
5 tablespoons of rice
30 grams of pine nuts
30 grams of sultanas
1 and 1/2 half cups of olive oil
Juice of half a lemon
1 cup coffee water
Salt and pepper
1/4 teaspoon cinnamon
1/4 teaspoon bahari
1/4 teaspoon cumin
1/4 teaspoon sugar
Method:
1. Clean the mussels a rubbing them with a hard brush or steel wool and remove the beard and allow to strain of any water, any that are open must be discarded, fresh mussels are always closed tight
2. In a saucepan with the water place the large onion cover and cook for 2 hours creating a tasty stock
3. In a fry pan heat 1/2 cup olive oil and sauté the pine nuts, add the onions, rice, sate all together
4. Add the lemon juice, spices and sugar and remove filling from the heat
5. To open the mussels you can either do it by hand very carefully or put in saucepan, cover and put on a hot heat for a few minute till they open
6. In each mussel put a spoonful of filing and close and tie with string tightly
7. Line up the mussels in a saucepan and add the remaining oil and the stock
8. Cover the mussels with plate and press down, put the lid on and cook till on low heat till all the liquid has evaporated
9. Serve cold as a meze
