Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell.
Preserve the liquid from mussels.
Rinse the opened mussels well with water.
Chop onion and sauté in olive oil with pine nut for 15 minutes.
Add rice; sauté further 15 minutes stirring.
Add tomato; sauté further 5 minutes stirring.
Add all spices and currants and 3/4 cup of mussel liquid (add watter if no enough liquid). Cook for 15 minute.
Stuff mixture into each shell, place in baking dish. Add another 3/4 cup of liquid and bake or steam for 35 minutes.