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Stuffed Mussels - Turkish

2 dozen large mussels
1/2 cup water
1/2 cup white wine
3 cloves garlic
Parsley
1/2 lemon, sliced
Olive oil
1 cup green onion, chopped
Clam juice
1 cup rice
1/2 cup pine nuts
1/2 cup currants
1 tablespoon allspice
Lemon for garnish

Scrub and debeard mussels and place in steamer with water, white
wine, 2 cloves garlic, 4 sprigs parsley, and lemon. Steam 5 minutes.
Reserve juice. Remove meat, saving shells.

In sauce pan saute 3 tablespoons olive oil, green onion then add
reserved juice plus enough clam juice to make 2 cups liquid and
rice. Simmer 20 minutes. Toss in pine nuts, currants, 3
tablespoons chopped parsley, 1 minced garlic clove, chopped mussel
meat, and allspice.

Stuff mixture into each shell, place in baking dish and drizzle with
olive oil.

Bake at 300 degrees F for 10 minutes. Garnish with lemon and
parsley. Serves 10 to 15 as appetizers.

Note: If mussels are large, break each into two half shells and
stuff.

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