1- Soak rice with warm water. Allow to cool. Drain and wash well. Set aside.
2- Chop onions finely. Add nuts, oil and salt. Saute until lightly brown.
3- Add rice and toast for 10 minutes. Add pepper, sugar and 150 ml warm water.
Mix well, cover and simmer for 15 minutes.
4- Add currants, spices and chopped mint. Mix well and cover top of pan with
paper towels, replace lid and allow to steam for 30 minutes.
5- Scrap and scrub shells of mussels. Rinse thoroughly under cold water.
6- With a sharp knife, carefully open mussels without separating entire shell.
7- Remove fibres and wash again.
8- Spoon rice mixture into the shells. Tie each mussels with string to avoid
shells from opening while cooking.
9- Place mussels in a large pot. Add 250 ml water and cook on high for 30 minutes.
10- Allow to cool in pot. Remove mussels, clean shells with a little oil on a
paper towel. Remove strings. Arrange on platter and serve.
