Turkish Stuffed Mussels (Midye Dolma)

Steps

1. Mix the rice, pine nuts, raisins, onion, olive oil, sugar, and mint together in a bowl.
2. Clean the mussels by scraping with a knife. Half open each shell at the round part and cut out the beard with scissors.
3. Stuff the empty half of each shell with the rice mixture.
4. Tie a string around each mussel to keep it closed during cooking.
5. Place the stuffed mussels in a large saucepan with just enough water to cover them.
6. Bring to a boil, then cover and simmer for 30 minutes, or until the water is absorbed.
7. Remove from heat, arrange the mussels on a serving tray, and cut off the strings.
8. Brush the shells with a little olive oil.
9. Serve with lemon wedges.