Mussels with rice - I type

Ingredients
3 kg mussels with shells
1/2 head (50 g) celery
1-2 (100 g) carrots
1-2 bay leaf
1/2 lemon
1 / 2 cups (100 ml) vegetable oil
2-3 heads (150 g) onion
1 cup (200 g) rice
8-10 peppercorns
salt
Method
Mussels are washed and steamed in boiling water to dissolve their shells. Remove mussels, washed and boiled in salted water with celery, carrots, bay leaf and lemon. In the vegetable oil stew until soft chopped onion. Add the purified and washed rice, stew 2-3 minutes and pour the mussel broth (1 cup rice - 2 cups broth). Add cooked clams, black pepper and salt to taste, then the dish is left to simmer.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002