• 2 medium cans of mussels in pickled sauce
• 100 g of rice per person
Sauté enough finely chopped onion in a saucepan. Once browned, add the tomato, the chopped parsley and the peas. Season with spices, black pepper and salt. Add 100 g of rice per person, sauté until brown and add 300 g of water per 100 g of rice (triple quantity). 5 minutes before it is cooked, add the mussels in pickled sauce. This rice must be fairly juicy.