In a pan, fry some finely chopped onion. When it starts to brown, add the tomato, chopped parsley and peas. Season with spices, salt and pepper. Add 100 g of rice per person, fry a little until it turns golden brown and add 300 g of water for every 100 g of rice, i.e., triple the amount. 5 minutes before the end of the cooking time, add the mussels in pickled sauce. This rice dish should still have some liquid left when serving.