- 2 cans of mussels
- 100 g. of rice per head
- salt and pepper
Lightly fry enough finely diced onion in an earthen-ware bowl. When starting to brown, add tomato, diced parsley and peas.
Season with herbs, salt and pepper.
Add 100 g. of rice per head, slightly brown, adding 300 g. of water per 100 g. of rice, in other words, 1 measure of rice to 3 of water.
5 minutes before cooking is finished add the mussels.
This rice must be juicy.