2 to 3 doz. mussels
Bunch of scallions or 2 onions, chopped
1 c. olive oil
1 tsp. tomato paste
1/2 c. water
2 1/2 c. boiling water
Salt to taste
1 c. raw rice

Prepare mussels by covering with cold water and soaking for 1/2 hour. Scrape with dull knife, removing rough parts of shell, and pull out hairy tuft if any shows. Rinse well. Saute scallions or onions in oil. Add tomato paste, the 1/2 cup water, and mussels, cover, and steam until mussels open. Discard any that do not open. Add boiling water, salt and rice. Do not shell mussels. Cover and cook until rice is tender. 4 to 6 servings. VARIATION: Add 1/2 cup of currants along with rice.