Midye Dolması (Stuffed Mussels)

Ingredients
20 large mussels (with shells)
5 tablespoons salt
Three and a quater glass of water

Filling:
1 glass rice
5-6 onions
three quater glass olive oil
1 tomato (peeled and cut into small pieces)
1 tablespoon pine nuts
1 tablespoon currants
1 and a half teaspoons salt
3 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoon salt
Black pepper
three and a quater glass of warm water

Steps

filling:
-Cover the rice with lukewarm water and let cool
-Pour the water out, wash well and drain.
-Chop the onions finely
-On a pan, add the nuts, one teaspoon salt and olive oil
-Brown them on medium heat-stirring constantly
-Add the drained rice and stir for 10 minutes
-Add the tomato,sugar, salt, currants, allspice,cinnamon and water
-Mix them well and cover the lid
-Let simmer for 10-15 minutes, until the water is absorbed
-Mix well with a wooden spoon before using for the stuffing.

Steps in stuffing
-Sprinkle the mussels with salt and let them stand for one hour.
-Clean the shells by scraping them with a knive.Wash them well with water
-Insert a knife for 2cm thru the large edge n carefully open them up only at this edge, leaving the other edge united.
-Remove the hairy parts and wash them
-Stuff the shells with the rice filling n close them
-Arrange them side by side, then in layers in a large saucepan
-Add three and a half glass of water
-Place a small plate over the shells
-Cover n cook over high temperature for 30 minutes until all water is absorbed
-Let cool before serving with lemon.

p.s- I love eating it with iced coke and lime...hmmmmmmm

This is a recipe i myself have not tested. The recipe is taken from *Turkish Cookery* book by inci kut.Pls take note.