Stuffed Mussels Midye Dolmasi
20 large mussels
1 glass olive oil
1 tomato, or 1/3 coffee cup of tomato sauce, diluted with a little water
1/2 coffee cup currants (kus uzumu)
1/2 coffee cup pine nuts
1/2 glass water
1/2 soup spoon sugar salt and pepper
150 grams rice
4 onions
To prepare the filling:
Brown the onion in the oil. When the onion is golden brown, add the washed rice and brown with the onion on a medium flame, stirring constantly with a spoon. Add 1/2 glass boiling water, the chopped tomato (or diluted tomato sauce), the currants, pine nuts sugar, 1/2 soup spoon salt, pepper. Put on a low heat and cover. Cook for approximately 20 minutes until all the liquid has been absorbed. Remove from heat and let cool.
To prepare the mussels:
Scrub the mussel shells thoroughly, then open them and remove any dirt, wash well and lay them side to side. Fill each shell in which the mussel is found with the filling. Cover with the other shell.
In a saucepan, place the mussels side by side, and then on top of each other. Add 3/4 glass of water. Cover and cook on a high flame for about 30 minutes. Remove from heat. Let cool. Place on a serving plate after wiping each shell.