Ingredients:

long seed rice - 200 grams;

mussels - 200 grams;

1 small onion;

1 carrot of medium size;

garlic - 1-2 bulbs;

olive oil - 5 tablespoons;

white wine - 100 mL.;

ground ginger, salt, pepper, spices - to taste.

Get meat mussels out of the package and defrost it. Pour 5 tablespoons of olive oil in large kettle or roasting pan and heat it up for 5-7 minutes. Peel and wash the carrots. Peel the onions. Slice the onions and carrots into cubes of medium size. Divide garlic into cloves, but do not peel them. Fry chopped onion and carrot in butter. Add unpeeled garlic cloves. Fry the mixture until onions become transparent and carrots become soft. Add to the mixture salt, pepper, spices and ground ginger. Fry the mixture for another 5-7 minutes. Add to the mix already defrosted mussels and pour in half a glass of white wine. Pour the rice into the cauldron with the mi[ture. Pour in about two cups of boiling water. Bring to the boil, and then cover with a lid. Reduce the heat and stir it occasionally until the pilaf is ready.

Bon appetit!