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1
Put the rice in a small pot and add 1 1/2 cups cold water and the salt.
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2
Bring to a boil over high heat.
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3
Reduce the heat to low, cover, and simmer until tender but still toothsome, 30 to 45 minutes.
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4
The cooking time for this rice varies; its wise to check the instructions on the package.
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5
Rinse the mussels under cold water while scrubbing with a vegetable brush.
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6
Remove any stringy mussel beards with your thumb and index finger as you wash them.
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7
Discard any mussels that are open or have broken shells.
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8
Put a Dutch oven over medium heat and coat with the oil.
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9
Add the garlic and stir for 10 seconds.
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10
As soon as the garlic begins to brown, add the wine, mussels, and tomato harissa.
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11
Give everything a good toss.
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12
Cover the pot and crank up the heat to high.
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13
Steam the mussels for 5 minutes.
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14
Remove the cover, give the mussels a stir so all are in contact with the heat, and quickly put the lid back on.
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15
Steam for another 2 minutes.
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16
Stir in the butter to melt.
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17
To serve, put about 1/2 cup rice in the center of each of 4 shallow bowls.
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18
Using tongs, fan the mussels around the rice and pour 1/2 cup of the broth over each portion.
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19
Garnish with the scallions and cilantro.
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20
Black Sticky Rice
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21
Also known as Thai black rice or purple sticky rice, this long-grain rice is a very attractive, deep purple color when cooked and has a sweet nutty flavor.
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22
Its firm texture and earthy taste mean it holds up well to assertive flavors.
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23
You can find it at Asian markets or online.
