Stuffed Mussels (Midia Dolma)

Place the mussels in salted water and soak for two hours.

Scrub the mussels with a stiff brush and remove the beards. Open mussels with a knife and flush with fresh water.

Saute the onions in the olive oil until translucent to golden. Add the rest of the ingredients (not the mussels) and mix well.

Now gently open a mussel shell and add a teaspoon of the rice mixture into the shell with the mussel and then close the shell (Do not overfill so as to give the rice room to expand).

Place the mussels side by side and on top of each other in a 3 inch deep baking pan or casserole, add water and cover with a plate. Bake in a 300 degrees F oven for 1 1/2 hours.

NOTE: This mixture can also be used to stuff cabbage or grape leaves.