Stuffed Mussels

Pour hot water over the raisins and let them sit for 15 minutes, then drain the water.

Chop the onion.

Heat oil in a saucepan and sauté chopped onion over medium heat for 5 minutes, then add pine nuts and sauté for another 3 minutes, stirring constantly.

Add washed rice, raisins, chopped or grated tomato and tomato paste, pour in a glass of water. Add spices, salt and pepper, mix well, cover with a lid and simmer on low heat for 15 minutes until the rice absorbs all the water. At this stage, the rice should be al dente. Remove from heat and let cool.

Add chopped parsley and dill to the cooled rice.

Mussels should be thoroughly washed and freed from beards. Then place them in warm water to open up, cutting the meat from one shell so that it remains attached to only one shell.

Fill each mussel with rice filling and close the shells. Place them in a pan so that each subsequent mussel presses down on the previous one's shells, making it harder for them to open during cooking. The mussels should be in a single layer.

Cover them with a plate — again, so they don't open during cooking.

Pour the mussels with a glass of water, the liquid level should reach the middle of the mussels. Cover with a lid, bring to a boil, then reduce the heat and cook for 15 minutes. Remove the cooked mussels from the heat, let them cool, and place in the refrigerator for 30-60 minutes.

Serve with lemon wedges.