| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Armenian |
Appetizers, Armenian |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Fresh mussels, scrubbed |
|
|
beard removed and steamed |
|
|
for 10 minutes |
| 4 |
c |
Chopped onions |
| 3/4 |
c |
Olive oil |
| 1 |
c |
Long grain rice, washed and |
|
|
drained |
| 1 1/2 |
t |
Salt |
|
|
Pepper to taste |
| 1 |
t |
Cinnamon |
| 1 |
t |
Allspice |
| 1 |
t |
Dried basil |
| 3/4 |
c |
Currants |
| 1/4 |
c |
Pine nuts |
| 2 |
c |
Water |
INSTRUCTIONS
Prepare mussels and set aside. Saute onions in olive oil until soft.
Add rice and mix thoroughly. Add salt, pepper, spices, currants and
pine nuts. Mix well. Add water, bring to a boil and cook for 10
minutes at medium heat. Add cleaned mussels, removed from their
shells, mix thoroughly and cook about 10 minutes. Serve at room
temperatur, mounded in a dish surrounded by fresh lemon slices. This
may be used as an appetizer or as a side dish. From Tuscon area
newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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