Stuffed mussels (midye dolma)

Instructions

1. Scrub and debeard the mussels, then open them by hand or by placing them for 2 minutes in a hot pan, until they slightly open. Detach the flesh, keeping it in one half of the shell.
2. Fry the finely chopped onion in olive oil for 5 minutes, add the pine nuts and toast them lightly.
3. Stir in the rinsed rice, the raisins, the tomato paste, the salt, the cinnamon, the pepper and the paprika, then add 150 ml of water and cook covered for 10 minutes over low heat.
4. Chop the parsley and dill, then mix them into the filling off the heat, taking care not to break it up.
5. Fill each mussel half with a small portion of filling, then close them by pressing gently.
6. Arrange the stuffed mussels tightly in a saucepan, add 2 tablespoons of olive oil and a little water, cover and cook over low heat for 15 minutes.
7. Let them cool slightly and serve with lemon wedges.