Stuffed Mussels

Scrub mussels thoroughly, remove beards, rinse in cold water, and drain.

Finely dice onions and saute in olive oil until translucent.

Add pine nuts and saute 1-2 minutes. Add currants.

Add washed rice, saute 2-3 minutes. Season with salt, sugar, cinnamon, and black pepper.

Add 1 cup hot water and partially cook rice until water is absorbed. Remove from heat and cool.

Carefully pry open each mussel with a knife, keeping shells attached.

Stuff each mussel with about a teaspoon of rice filling and close the shell.

Pack stuffed mussels tightly in a deep pot. Place lemon slices on top.

Cover with a plate, add a small amount of water, and steam on low heat for 25-30 minutes.

Let cool completely and serve cold with fresh lemon wedges.