I have this recipe for 28 years. First time I made it for a party we had and was enjoyed by all our guests. A year later we had a big party (120 guests) for our son's christening.Of course I couldn't cook so many mussels for all the guests. So I cooked the rice as in this recipe, served it in a large serving dish and on top placed the stuffed mussels as in the recipe. Although 28 years ago, I still can remember what a pretty presentation it made, on the buffet. Hope you try it and enjoy it like my family and guests do.
1With a stiff/wire brush clean the fresh mussels, to remove any weeds, sand and trim the beard. Discard any that have already opened.
2Place mussels in a large pot 1/2 the wine. Bring to a boil, cover and steam until the shells open. Discard any that do not open. Put the mussels in a strainer to drain and reserve the liquid.
3In a skillet, heat 5 Tbsps of olive oil over medium heat and sauté the chopped onions. When the onion softens and turns translucent, add the garlic, cook a minute, then add tomatoes, pine nuts and rice. Season with salt & pepper to taste. Stir several times and as soon as the mixture browns lightly, remove from heat. Allow the stuffing to cool enough to handle.
4Stuff the already opened mussels with the mixture. Tightly tie with a kitchen string so the mixture won't fall out while cooking. Place the mussels in a wide shallow pan.
5Strain the liquid from cooking the mussels into a measuring cup, for 2/3 of a cup. Add this to the shallow pan with the remaining wine, 1/2 cup of water, 1/2 cup olive oil and cook (uncovered) on medium heat until the rice absorbs the liquid. Remove the strings & serve with a few lemon or orange wedges.
Kali Orexi! Enjoy!
6NOTE: Mussels can be quite salty on their own. So be cautious when adding the salt.