| How To Cook: |
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1. Cook rice.
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2. While it is cooking, fry finely diced onions in ¼ cup olive oil until tender.
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3. Chop prepared cooked mussels into ½-inch cubes.
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4. Heat in a large pan ¼ cup olive oil and vinegar.
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5. Add alternately the rice, shell fish and onions, stirring with a wooden spoon.
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6. Add salt and pepper, a pinch of cayenne and a pinch of mixed spice.
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7. Cook gently for 10 minutes to blend the flavors.
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8. If desired, the vinegar may be added little by little at the same time as the seasoning.
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9. Serve alone, sprinkled with chopped parsley.
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TIP:
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Scallops or (in New Zealand) pipis may be used in place of mussels.
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