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.