Ingredients

• 2 kg fresh mussels
• 200 g short grain rice
• 1 piece yellow onion
• 60 g pine nuts
• 120 ml olive oil
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 2 tbsp tomato paste
• 2 piece lemon
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Clean the mussels

   Scrub mussels under cold running water with a stiff brush, removing barnacles and beards. Gently pry open each mussel with a knife, keeping shells intact and connected at the hinge. Remove the mussel meat and set aside. Rinse shells thoroughly and drain. Do not force shells that won't open easily as they may be dead.

2. Prepare the filling base

   Finely dice the onion into 3mm pieces. Heat 4 tbsp olive oil in a large pan over medium heat for 2 minutes. Add onion and cook for 8-10 minutes until soft and translucent, stirring frequently. Add pine nuts and cook for 2-3 minutes until lightly golden. Do not let the onions brown or pine nuts burn.

3. Add rice and spices

   Add rice to the pan and stir for 3-4 minutes over medium heat until grains are lightly toasted and coated with oil. Add tomato paste, cinnamon, allspice, salt, and pepper. Cook for 2 minutes until fragrant and paste darkens slightly. Do not let the mixture stick to the bottom of the pan.

4. Cook the rice mixture

   Add 400ml hot water and bring to a boil over high heat for 2 minutes. Reduce to low heat, cover, and simmer for 12-15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in chopped herbs. Do not overcook or rice will become mushy.

5. Stuff the mussels

   Place a small piece of mussel meat in each shell bottom. Add 1 tbsp of rice filling, then top with remaining mussel meat. Close shells tightly, ensuring they stay shut. Arrange stuffed mussels in a single layer in a large pot. Do not overstuff shells or they won't close properly.

6. Steam the mussels

   Drizzle remaining olive oil over mussels and add enough water to come halfway up the shells. Cover with a heavy plate to weigh down mussels. Bring to a boil over high heat, then reduce to medium-low and simmer for 25-30 minutes until shells are fully cooked. Do not lift the lid frequently as steam will escape.

7. Cool and serve

   Remove pot from heat and let mussels cool to room temperature in their cooking liquid for 30 minutes. Carefully remove mussels and arrange on a platter. Serve with lemon wedges and remaining fresh herbs for garnish. Do not serve hot as the flavors need time to meld together.

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