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1
Put the mussels in a large nonreactive saucepan, cover tightly and bring to a boil over moderately high heat, stirring once in a while.
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2
(No liquid is needed; the mussels will release plenty of juices as they cook.)
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3
When all of the mussels have opened, after 8 to 10 minutes, remove the pan from the heat.
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4
Transfer the mussels to a bowl.
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5
Strain the juices into a clean medium saucepan through a sieve lined with a moistened paper towel; you will have about 1 2/3 cups of mussel juices.
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6
Remove the meat from the shells.
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7
If you wish, pull of and discard the dark, frilly sinew that encircles each mussel.
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8
To finish the sauce, add the onion, celery, scallions and garlic to the reserved mussel juices and boil gently for 10 minutes.
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9
Meanwhile, knead the butter and flour to a smooth paste.
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10
Whisk the paste into the boiling liquid.
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11
Add the parsley and simmer for 2 to 3 minutes, whisking until the sauce is smooth.
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12
Season to taste with salt and pepper.
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13
Melt the butter in a medium saucepan.
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14
Add the onion and thyme, mix well and cook over moderately high heat for 1 minute.
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15
Add the rice and stir to coat the grains with butter.
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16
Add the water and salt and bring to a boil, stirring.
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17
Reduce the heat to very low, cover the pan and cook for 20 minutes.
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18
Generously butter four 1 1/4-cup custard dishes, bowls or ramekins.
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19
Reheat the mussel sauce and add the cooked mussels to it.
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20
Spoon 1/2 cup of the hot rice pilaf into each custard dish.
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21
Press the rice against the side of the dish with a spoon to make a nest in the center.
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22
Spoon 10 mussels and 3 tablespoons of their sauce into each nest and cover with another 1/2 cup of rice pilaf.
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23
Press on the rice with the back of a spoon to pack it down slightly.
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24
Invert the molded mussel pilafs onto warmed serving plates; they will slide out easily.
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25
Spoon the remaining mussels and sauce around the pilafs and serve at once.
