1. Thoroughly clean the mussels, removing any beards and discarding any mussels that will not close when tapped. 2. Place the cleaned mussels in a large, deep skillet, sprinkle generously with salt, and add the wine plus 1 cup of water. 3. Bring the mixture to a simmer, and cook until the mussels open, about 5 minutes. 4. Remove the mussel meat from the shells, keeping the shells and discarding any that did not open. 5. Strain the cooking liquid and set one cup aside. 6. in another skillet, saute the onion in the olive oil until soft. 7. Add the rice, and cook for a few more minutes, until the rice is well coated with the oil. 8. Add the reserved mussel cooking liquid, cover the pan, and let simmer over low heat for 15 minutes, until the rice is nearly done. 9. Add the allspice and pine nuts, season with freshly ground pepper, cover, and let cook for another 5 minutes. 10. Taste the rice for doneness, and reseason if needed. Toss the mussel meat with the rice mixture very gently. 11. Fill the reserved mussel shells with the rice mixture, making sure that each shell contains one of the mussel meats. 12. Serve hot or chill to serve later. ---------------------------------------------------------------------------
Nutrition
Ingredients
