Serves: 6

3 pounds fresh mussels
1 medium chopped onion
2 cloves minced garlic
1/4 cup olive oil
1 1/2 cups rice
1/2 teaspoon saffron
1 medium sliced red pepper

Clean and scrub mussels.
Steam in a kettle containing a small amount of water until mussels are opened.
Drain them and retain the cooking liquid. Remove top shells of mussels. In a medium kettle, brown the onion and garlic in oil. Stir in the rice and saffron.
Pour the strained cooking liquid and water over rice, to make 3 1/2 cups. Add mussels in their half shells. Stir in the red pepper.
Bake covered at 350 degrees F (180 C) for 20 minutes.
Serve the paella in a preheated casserole dish.