Directions

• Fry in a saucepan finely chopped onion in butter until soft. Pour a glass of wine in a saucepan, throw a sprig of thyme, black peppercorns, bay leaf and pour mussels. A minute later add the peeled shrimp. Salt, if the mussels are fresh, do not. Fresh mussels have enough natural salinity.
  
• Cover the pan with a lid and cook the contents on medium heat until the mussels open – about three minutes. As soon as the mussels open, throw in their company finely chopped tomatoes, chopped parsley, pepper, mix and remove from heat.
  
• In another skillet, heat the olive oil, fry the rice on it to soak it in oil, and pour a third of the existing broth into the skillet.
  
• As soon as the broth boils, reduce the temperature and cook, stirring constantly and adding broth as it boils. Together with one of the injections of broth, pour a martini glass. When rice is almost ready, it should be salted.
  
• Then add a pinch of parsley, lemon juice and dump everything from the pan – mussels, shrimps and onions, along with the broth in which it all cooked. Mix gently and immediately remove from heat.