ò 1 dozen fresh mussels. ò 1 cup extra virgin olive oil ò 4 large onions ò 1/2 cup basmati rice ò 1 cup water ò Salt and pepper to taste ò 1 tablespoon tomato paste ò 1 cup white wine ò 1/2 cup finely chopped walnuts, almonds orhazelnuts ò 1/2 cup currants, 1 teaspoon ground black pepper ò 1 large lemon [sliced into rounds]
Instructions:
ò Finely dice the onion and sautT in olive oil untiltranslucent. òAdd the rice, water, salt, pepper, tomato paste andbring to a boil. Lower heat and simmer covered for 10 minutes. òAdd the mussels, nuts and currants and simmer verylow for another 15 minutes until the rice is cooked. òServe on a bed of lettuce or romaine leaves. òGarnish with lemon slices
