Instructions

Clean the mussels and scrub the shells with a grater.

In a pot, add 1 ½ cups of water and steam the mussels for 10 minutes until all of them open. Remove the mussels and set aside their broth.

In another pot, heat the oil and sauté the chopped onion lightly.

Add the mussels to the pot, then measure the broth and pour it in. If the broth is less than 6 cups, add water to make up the difference.

Add salt, pepper, lemon juice, and finely chopped dill. Let the food simmer for about 25 minutes, or until the rice is cooked.