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1
Scrub the mussels, pull off their beards (the hairy bits that hang out of the shell), and wash them well.
-
2
Discard any which are broken and those which feel very heavy or very light or which do not close when they are tapped or dipped in cold water.
-
3
Put them in a pan with 1/4 inch of water.
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4
Put the lid on and bring to the boil.
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5
The shells will open in 23 minutes.
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6
Take them off the heat and discard any which remain closed.
-
7
Keep 810 mussels aside in their shells.
-
8
Remove the others from their shells and discard the shells.
-
9
Strain the liquid in the pan and keep aside.
-
10
Fry the onions in 2 tablespoons of the oil till soft and golden.
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11
Add the pine nuts, and when they begin to color, add the rice and stir for a minute or so.
-
12
Add the tomatoes and the sugar and simmer 5 minutes.
-
13
Add the raisins and 3/4 cup of the mussel water (add more water if necessary to make up the amount).
-
14
Season with salt, pepper, and allspice and stir gently.
-
15
Cook, covered, over low heat for about 1520 minutes, until the liquid is absorbed and the rice is tender.
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16
Stir in the remaining raw oil and the dill.
-
17
Very gently fold in the shelled mussels and serve cold, arranging the mussels in their open shells on top.
