Mussels with Rice Pilaf

• 3 or 4 dozen mussels
• 1 cup dry white wine
• 2 teaspoons tomato paste
• 1 pound chopped onions
• 2 tablespoons olive oil
• 1 1/2 cups long-grain rice
• 1/4 cup pine nuts
• 4 tablespoons dried currants (raisins can be substituted)
• 1/4 cup chopped parsley

1. If mussels are not clean, scrub them with brush and rinse in several changes of water.
2. Debeard.
3. Discard any mussels that are open if the shells will not close.
4. Cook mussels in the wine in a non-aluminum pot for about 5 minutes, until they open.
5. Discard any mussels that do not open.
6. Strain mussel broth.
7. Set aside mussels and keep warm.
8. Whisk the tomato paste into the mussel broth and add enough water to make 3 cups of liquid.
9. Meanwhile, saute onions in hot olive oil until onions are soft, in a pan large enough to hold all of the ingredients.
10. Add the rice and reserved liquid and bring to a boil.
11. Cover, reduce heat and simmer for about 20 minutes, until rice is tender.
12. About 5 minutes before the rice is finished, add the pine nuts and currants.
13. About one minute before the rice is finished, arrange mussels on top of rice.
14. Sprinkle on parsley.
15. To serve, arrange mussels on top of rice.

mussels, white wine, tomato paste, onions, olive oil, longgrain rice, pine nuts, raisins, parsley

Taken from cooking.nytimes.com/recipes/8914 (may not work)