1/2 lb. frozen mussel meats
4 scallions, chopped
2 tbsp. butter
1 c. long grain rice, uncooked
1/2 c. white wine or dry cider
2 c. unsalted chicken broth
1 c. heavy cream
1 tbsp. parsley, freshly chopped
1/8 tsp. salt
Freshly ground pepper to taste

Saute scallions in butter until soft, using a heavy saucepan. Add rice and stir. Add broth and wine (or cider). Cover pan and bring to boil. Reduce heat and simmer for 15 minutes. Add frozen mussels and heat for 5 more minutes. Stir in cream, parsley, salt and pepper and serve. Serves 4.