24 mussels
1/4 c. olive oil
1 lg. onion, minced
1/2 c. rice
1 c. hot chicken broth
2 tbsp. chopped pine nuts
2 tbsp. currants
2 tbsp. chopped parsley
Salt and pepper to taste

Steam mussels in 1/2 cup water, covered, with 1 tablespoon olive oil until they are open. Remove from the heat and cool. Discard any mussels that did not open. Strain and reserve broth. Heat remaining olive oil in a saucepan and saute the onion. Add the rice and saute for 3 to 5 minutes. Add the hot chicken broth, the reserved broth from the mussels, and remaining ingredients. Stir once, cover, and simmer for 15 minutes or until rice is tender but still firm. Pack shells with rice and chill. Garnish with lemon wedges. Serves 4 to 6.