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