Baked Stuffed Mussels

Prep time : ... 20 minutes ...Cooking tine: 20 minutes ... Makes 4 serving

32 .................large mussels , scrubbed and beared

1/3 ................cup water

1 ....................tablespoon olive oil

1/4 ................cup finely chopped yellow onion

2 ...................cloves garlic , minced

1 ....................package (10 ounces) frozen chopped spinach , thawed and squeezed dry

1/3 .................cup cooked white rice

1/4 .................cup sniipped dresh dill or 1 teaspoon dried dill

2 ....................tablespoons pine nuts

3 ....................tablespoons dried currants or dark seedless raisins

1/4 .................teaspoon salt

1) Preheat the oven to 400*F . In a deep skillet , briing mussela and water to boil over high heat . Reduce heat to moderate , cover and cook just until mussels open ... about 5 minutes .

2) Using tongs or a slotted spoon , lift mussels to a large bowl , discarding any that did not open . Strain broth and reserve . When mussels are cool enough to handle , shuck , reserving the shells . Coarsely chopped the mussels .

3) In a medium-size nonstick skillet over moderate heat , heat oil for 1 minute . Add onion and garlic and suate stirring often , until solf ... about 5 minutes . Add spinach and 1 tablespoon of the reserved broth and cook , stirring frequently , 4 minutes or more . Remove from heat and mix rice , dill , pine nuts , currents , salt , chopped mussels and remaining reserved broth .

4) Spoon the mixture into the reserved mussels . Press gently in place , but pack firmly . Arrange the stuffed shells in 2 jelly-roll pans , cover with aluminum foil , and bake until hot ... about 5 minutes .

Tip : The baked Stuffed Mussels and Stuffed Scallop Shells are presented on a bed of rock salt (see picture above) . Rock salt is also useful for keeping round-bottomed sea shells steady while they are baking .

Heart heathy.....