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2 pounds mussels -- steamed in wine, cooled, and removed from shells
2 cups long grain rice
4 cups hot broth from steaming mussels (add chicken broth if needed)
3 tablespoons butter
3 tablespoons olive oil
1 cup finely-chopped onions
3 garlic cloves -- finely chopped
1 green pepper -- cored, seeded, and chopped
2 celery stalks -- chopped
1 cup diced cooked smoked ham
2 cups canned plum tomatoes -- well drained
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 cup chopped fresh parsley
Freshly-ground black pepper -- to taste
Hot pepper sauce -- to taste
Steam mussels in about 1 cup of white wine until they open and are plump. Remove from the shells. Reserve mussel meats and discard the shells. Save all cooking liquid from steaming the mussels.
Saute onions and garlic in butter and olive oil for about 3 to 4 minutes in a medium-size soup pot or Dutch oven for this dish. Add dry rice, stir carefully, making sure rice kernels are well coated and slightly golden. Add half of the broth, stir and cook over medium heat for about 2 minutes. Add green pepper, celery, ham, tomatoes, and spices. Add remaining 2 cups of broth. Cover and cook over medium-low heat until the rice has absorbed the liquid (about 15 minutes). Taste for seasoning and add additional broth if the rice seems dry.
Carefully mix in all of the steamed mussels and any accumulated juices. Cover and keep warm in the oven until serving. Provide a generous helping of chopped parsley with each serving.