Preparation

Before cooking the mussels, see that they are alive. just tap the shell and if it is alive it will close. if the mussel remains open, it means that it is dead and must be thrown away.
then wash and scrape the mussels. fry the diced onion in butter in a saucepan, add carrot and bell pepper cut into very small cubes and then add the rice; cool, stirring for two minutes; Add mussels, boiling water and salt. cover tightly and simmer for 20 minutes.

Ingredients

  • 1 ½ kg of mussels
  • 1 ½ cup of rice
  • 3 cups of boiling water
  • ½ small onion ¼ red or green pepper
  • ½ carrot
  • 1 teaspoon salt
  • 1 tablespoon butter