1 dozen shucked fresh mussels (can used canned)
1 cup extra virgin olive oil
4 large onions
1/2 cup long grain rice, Basmati
1 cup water
Salt and pepper to taste
1 tablepsoon ketchup
1 cup white wine
1/2 cup finely chopped walnuts, almonds or hazelnuts
1/2 cup currants
1 teaspoon ground black pepper
1 large lemon (sliced into rounds)

Finely dice the onion and saute in olive oil until translucent. Add the rice, water, salt, pepper and ketchup and bring to a boil. Lower heat and simmer covered for 10 minutes. Add the mussels, nuts and currants and simmer very low for another 15 minutes until the rice is cooked. Serve on a bed of lettuce or romaine leaves. Garnish with lemon slices.