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1
Heat oil in heavy saucepan.
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2
Add onions and saute until wilted.
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3
Stir in rice, currants, spices and salt to taste.
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4
Pour in water, stir, and bring to boil.
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5
Reduce heat, cover saucepan, and cook for 20 to 25 minutes, until liquid is absorbed and rice is tender.
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6
If liquid evaporates before rice is cooked, add a little more.
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7
Stir in pine nuts.
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8
Set aside.
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9
Scrub mussels, remove beards and discard any with broken shells.
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10
Place mussels in large skillet and set over heat.
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11
As soon as they start to open, remove mussels and discard shells.
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12
Discard any mussels that do not open.
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13
Remove shells over cup or bowl to keep the mussel liquid.
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14
Filter the liquid through a double layer of moistened cheesecloth.
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15
Preheat oven to 350 degrees.
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16
Spread one-quarter of the rice on the bottom of each of two 10-inch ovenproof dishes.
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17
Push some of the rice up around the edge to make a ''shell.''
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18
Arrange half the mussels on each bed of rice and sprinkle with parsley, dill and lemon juice.
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19
Reserve 8 to 10 tablespoons of the rice and spread the rest on top of the mussels.
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20
Dribble a few tablespoons of the reserved mussel liquid over the rice.
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21
Combine 2 tablespoons of the mussel liquid with the yogurt; add the reserved rice and spread half of this mixture evenly over each pie.
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22
Bake for 25 to 30 minutes, until tops are lightly browned.
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23
Serve hot.
