Rice with mussels

mussels - 1 kilogram
oil
chopped onion - 1
garlic clove chopped - 1
lemon juice
broth - 3 cups
Rice - 1 1 / 2 cup
salt and pepper
chopped parsley - 2 tablespoons

Put in a pan with clean water mussels (see recipe on the previous page). When you are ready open. Drain the mussels.
In the oil a little brown the onion and garlic. Add mussels and lemon juice. Add the broth and rice. Seasonings with salt and pepper.
Cook over a low heat and when the rice is about to serve decorating with chopped parsley.

Recommendation
The flaps of fresh mussels should be well closed, discarding the open. Its shell is colored black intense and brilliant.

Suggestion
Replace the broth for water to cook the mussels.

Mussels Provencal

mussels - 1 kilogram
oil - 1 / 4 cup
chopped onion - 1 / 2 cup
chopped parsley - 3 tablespoons
garlic clove chopped - 1
lemon juice - 2 tablespoons
salt - 1 teaspoon

Clean mussels scraping knife, removing any adhesion of shells and gripping the membrane. Rinse in cold water several times Keep cold.
In the oil brown onion adding parsley, garlic, lemon and salt. Put mussels in a pan with little water and fire live alone are opened within a few minutes earlier Add in preparation.

Recommendation
Remember not to eat bivalves in areas with announcement of red tide.

Suggestion
Enjoy this dish accompanied with a chilled white wine and ocean views.