| How To Cook: |
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1. Steam cleaned mussels in wine for 5 minutes. Remove from shells, discarding any unopened mussels. Set aside.
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2. Strain mussel broth; dissolve tomato paste into the broth. Add water to make 2½ cups liquid. Saute onion in olive oil until translucent.
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3. Add liquid and bring to a boil. Add rice, reduce heat, and simmer, covered, for 20 minutes. Add mussels, pine nuts, currants, and parsley.
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4. Cook for an additional 5 minutes, until liquid has been absorbed.
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