· 3kg mussels (washed and brushed)
· 1 cup rice
· 1 onion (finely chopped)
· 1 cup white wine
· 1 cup vegetables broth
· 1/4 Green bell pepper (cut in small cubes)
· 1 cup coriander (finely chopped)
· 1 tbs. oil
· 1/8 ts. dry thyme
· Salt and pepper to taste
· Coriander for plate decoration (optional)
Put a cup of water in a pot and add the mussels, taking care that they are well cleaned, brushed and without any adhesion.
Place a lid on the pot and let cook over medium heat and stirring occasionally until the mussels are fully opened (6 to 8 minutes).
Remove the pot from the fire and eliminate the mussels that remain closed.
When the preparation cools a little, begin to remove the mussels from their shells, leaving only some inside their shells for decoration of the dish and reserve the excess liquid of the cooking to use it later in the recipe.
In a separate pot place the spoon of olive or vegetable oil and let pre-heat without smoking. When the oil is hot, add the bell pepper cut into small cubes and the chopped onion.
Let it cook for about six or seven minutes, avoiding the onion or pepper to brown. Then add the rice, seasoning everything with salt, pepper and thyme.
Stir fry the rice, mixing well with the rest of the dressings, and cook for a couple of minutes.
Now add the white wine, the broth of the vegetables and finally the excess liquid of the cooking of the mussels.
Mix and cook covered for about fifteen minutes, adding extra water if the soup dries.
After that time add the mussels and the cup of coriander leaves and cook for about five more minutes, adding salt and pepper if necessary.
Remove it from the fire and serve.
Serve very hot and garnished with some coriander and mussel in its shell.