Ingredients:

• 30 mussels with shells
• 3 onions, medium
• 1 tea spoon sugar
• 1/2 cup olive oil
• 2,5 cups hot water
• 1 lemon
• 2 sheets wax paper
• salt
• pre prepared rice stuffing for dolma

Scrape the mussel shells with an old knife or scrub with a wire brush. Leave to soak in water, while preparing the zeytinyagh dolma stuffing. Open each shell with a knife taking care not to pull the two sections apart. Cut the hairy beard of the mussel. Wash and and leave to drain. Fill each shell with a tablespoonfull of stuffing, and close. Spread the onions in the bottom of a large saucepan. Wet a sheet of wax paper, squeeze and layover the onions. Arrange-the stuffed mussels on top in neat layers. Add the salt, sugar, hot water and olive oil.

Peel the lemon, cut into slices, and arrange over the mussels. Lay another wet sheet of wax paper over the top, and weigth down with a plate. 
Cover and bring to boil. Cook over a gentle heat for about 30 minutes until the liquid has evaporated. When the mussels are cooked the shells will open of their own accord, and the mussels themselves will no longer be attached to the inside of the shell. 

Without removing the lid set the saucepan aside to cool. Serve with lemon wedges and dill. To give an attractive shine to the shells, lightly brush with oil.

Source:http://cookbook.turizm.net/cookbook/default.asp