Stuffed Armenian Mussels (Midia Dolma)

36 mussels large mussels (in shells)

1/3 C. olive oil

3 C. yellow onions finely chopped onion

1/2 C. long grain rice uncooked

1/4 C. dried currants

1/4 C. pine nuts

1/2 tsp. ground allspice

1/4 tsp. ground cinnamon

salt

2 C. water

1 T. lemon juice

2 lemons cut into wedges for garnish

 

Scrub mussels, loosen (do not separate) shells, and remove beard. Rinse under cold, running water then soak in cold water 1 hour. Meanwhile, sauté onion in olive oil. Remove from heat and stir in rice, currants, nuts, allspice, cinnamon, salt and pepper. Set aside to cool. Rinse mussels again under cold, running water. Place 1 T. of filling in each shell. Close tightly and tie with a piece of string. Arrange in layers in a heavy casserole. Add water and lemon juice. Place an inverted plate on top to hold mussels down during cooking. Bring to a boil, cover and simmer 1 hour. Uncover and cool to room temperature. Remove mussels from casserole, cut string off and arrange on serving dish. Garnish with lemon wedges.