1 tbsp. oil
1 tbsp. chopped garlic
1 tbsp. chopped shallots
1 tsp. paprika
1 c. white rice
2 c. chicken stock or mild fish stock, lightly salted
Salt to taste
Zest of 1 lemon (optional)
2 lbs. mussels, cleaned and debearded
Chopped parsley for garnish

Saute the garlic, shallots and paprika in oil in a large shallow casserole with a tight-fitting lid; do not brown. Add the rice and saute until it begins to color. Add the stock, salt and lemon zest; cover. Bring to a boil and reduce heat. Cook until the liquid is almost absorbed, about 15 minutes. Add the mussels, replace cover and cook another 5 minutes or until mussels open. Garnish with chopped parsley.