Mussels Stuffed With Currant And Pine Nut Pilaf

Directions

1. In small bowl, soak currants in hot water for 30 min. Drain and set aside.
2. Rinse rice under cool running water; drain and set aside.
3. Scrub mussels under cool running water; trim off any beards. Throw away any with cracked shells or possibly which don't close when tapped.
4. In Dutch oven, bring 1/2 c. water and 1 tbsp of the oil to simmer over medium-high heat; cook mussels till they open and mussels just begin to pull away from shells, about 4 min. Throw away any mussels which have not opened. Using tongs, transfer mussels to colander set over bowl. Pour mussel cooking liquid into measuring c. and add in sufficient water to make 1 c..
5. Heat remaining oil in saucepan over medium heat; cook pine nuts, stirring, till golden, about 1 minute. Add in rice, tomato and onion; cook for 2 min, stirring constantly. Stir in stock, reserved mussel liquid, currants, cinnamon, salt, pepper and sugar; bring to boil. Cover and simmer over low heat till rice is tender and liquid is absorbed, about 20 min. Remove from heat; add in dill and parsley. Fluff rice, incorporating herbs. Let cold.
6. Being careful not to break shells apart, use spoon to gently remove mussels. Arrange open shells on work surface. Place 1 mussel in each bottom shell; stuff shell with scant tablespoonful of the rice mix. Squeeze shells together and place in Dutch oven, mussel side down. Cover with circle of parchment paper; weigh down with plate topped with 4 large cans. Avoiding stuffed mussels, pour reserved mussel liquid down side of pan. Simmer over medium heat till cooking liquid has evaporated, about 20 min.
7. Transfer mussels to serving platter; let cold to room temperature. Serve as is, or possibly open mussels wide and gently loosen oval of stuffing with knife, inverting stuffing onto other shell so mussel shows on top. Garnish with lemon wedges.