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Step 1 (Preparation): Soak the raisins in water for 15 minutes to soften, then drain. Wash and rinse the short-grain rice thoroughly. Clean the exterior of the mussel shells well. Gently pry open the mussel shells slightly while ensuring the back hinge remains completely intact and attached.
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Step 2 (Cooking the Filling): Heat a pan with the olive oil over medium heat. Sauté the chopped onions for 5 minutes until soft, then add the pine nuts and toast until fragrant. Add the washed rice, drained raisins, finely chopped or puréed tomato, tomato paste, and all seasonings (ground black pepper, chili flakes, cinnamon powder, and salt). Stir everything evenly.
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Step 3 (Simmering the Filling): Pour 240 ml of hot water into the pan. Simmer over low heat until the rice is about 80% cooked through. Remove from heat, let it cool completely, then mix in the chopped fresh parsley and dill.
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Step 4 (Stuffing the Mussels): Open each prepared mussel shell carefully. Stuff approximately 2 tsp of the cooled rice mixture into each mussel, then press the two halves of the shell back together to close tightly.
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Step 5 (Steaming & Serving): Arrange the stuffed mussels tightly next to each other inside a cooking pot. Pour in the reserved strained mussel liquid along with extra water until the liquid level reaches halfway up the height of the shells. Place a light weight over the top layer of mussels to press them down gently. Cover the pot with a lid and steam over low heat for about 15 minutes. Allow the mussels to cool down slightly, then serve accompanied by fresh lemon wedges.
Source: Chef ARMAN PEKSEVIM
