Burgas-style Mussels

Today, I was pleasantly surprised to find fresh blue mussels on the market, brought directly from the Black Sea coast. I got a couple of pounds and headed home in anticipation of the delightful Burgas-style Mussels dish. Here's how it's made.

Wash the mussels with the shells. Make sure all seaweed and sand is well cleaned off. In a medium-large pot, sauté the finely chopped onion in olive oil until translucent. Add the rise and sauté more. Season with paprika, salt and black pepper. Add 3 cups of water and a glass of white wine. Bring to boiling and add the mussels. Stir every once in a while until the rice is cooked and the mussels shells open.

Serve with fresh parsley and plenty of lemon. Eat with fingers directly from the pot, scooping the rice with the shells. Enjoy!