24 fresh mussels
Salt
1 c. water
1/2 c. dry white wine
2 lg. onions, chopped
1/4 c. olive oil
1/2 c. raw rice
1 tsp. allspice
1/4 c. pignolia nuts
1/4 c. currants
Black pepper to taste
2 tbsp. parsley, chopped

Remove beard from mussels and scrub shells well with hard brush under cold running water. Place them in a kettle, sprinkle with salt, and pour water and wine over them. Cover and steam for 10 minutes until shells open. Discard any shells that do not open.

In a separate pan, cook onions in olive oil until soft. Add rice and cook 3 minutes longer, stirring constantly. Add 1 cup of liquid drained from mussels and cook rice, covered for 15 minutes. Add remaining ingredients, cover and cook 5 minutes longer or until rice is done. Remove mussels from shells, add to rice, and cook over low heat until mussels are heated through. Fill mussel shells with mixture. Serve hot or cold. Yield: 2 dozen.