Mussel Pilaff

• 4 dozen mussels
• 4 tablespoons olive oil
• 1 Spanish onion</

Heat olive oil in a thick-bottomed saucepan; stir in half of the finely chopped onion and 6 ounces rice; simmer gently, stirring, until rice becomes semi-transparent. Add clam juice or well-flavoured fish stock and simmer gently, stirring from time to time with a wooden fork and adding a little h