Stuffed Mussels - Mussels Dolmas

Stuffing

• 14 teaspoons White jasmine rice (1 tsp for each mussel)
  
• 1/2 cup Onion, chopped
  
• 2 tablespoons Olive oil
  
• 1 teaspoon Salt
  
• 1 teaspoon Black pepper, ground
  
• 1/2 cup Parsley, chopped
  
• 1/2 cup Dill, chopped
  
• 1 tablespoon Mint, dried
  
• 3 cups Water, boiling (divided)
  
• 1 Lemon (juice)
  
• 1 teaspoon Clove powder (optional-highly recommended)
  

Mussels

• 14 Mussels
  
• 1 cup Water
  

1. Put your mussels into salted water at least one hour ago. After that time discard any open or broken shelled mussels. Debeard and clean each of them thoroughly with a brush, use a knife to scratch if needed.
2. In a medium pot add the olive oil and onion and cook until the onions are tender but not brown.
3. Wash rice and add to the pot. Stir occasionally until the water of rice evaporates.
4. After rice gets sticky to each other add boiling water and simmer.
5. Add salt and black pepper. Cover the pot until almost evaporates.
6. When you see the holes in rice turn off the heat and add dried mint, dill and parsley and stir.
7. In a large pot bring the water boil.
8. Add mussels and cover the pot. Cook until all the mussels are open, 3-5 minutes.
9. Rinse mussels with cold water. Working one at a time, set apart the shells. Pull apart the flesh. Put 2 teaspoons of stuffing (or as needed) into one of the shells and top with the flesh and cover it with the other shell.
10. Repeat this for every mussel and serve it with lemon pieces.