Mussels with rice

2 to 3 dozen mussels
A bunch of scallions or 2 onions, chopped
1 cup of olive oil
1 teaspoon of tomato paste
1/2 cup of water
2 1/2 cups of boiling water
Salt to taste
1 cup of raw rice

Prepare mussels by covering with cold water and soaking for 1/2 hour. Scrape with dull knife, removing rough parts of shell, and pull out hairy tuft if any shows. Rinse well. Saute scallions or onions in oil. Add tomato paste, the 1/2 cup water, and mussels, cover, and steam until mussels open. Discard any that do not open. Add boiling water, salt and rice. Do not shell the mussels. Cover and cook until rice is tender.