For the recipe you will need:
mussels (in shells) – 400g
rice (basmati) – 450g
parsley – 1 bunch
dry white wine – 200 ml
celery (stalks) – 1 pc.
vegetable oil – 2 tbsp.
tarragon (twig) – 2 pcs.
mint (twig) – 2 pcs.
garlic – 2 cloves
onion – 1 pc.
carrots – 1 pc.
seasonings (for pilaf) – 1 tbsp.
To cook Pilaf with mussels in shells, you need:

Rinse rice, pour warm water, salt and leave for 1 hour.

Rinse mussels thoroughly under running water.

In a wok (or a saucepan with a thick bottom), heat the vegetable oil, fry the onion cut into half rings, add the carrots cut into strips and fry everything together for several minutes. Add finely chopped celery and minced garlic, fry for a few more minutes.

Put the mussels with the shells in the wok, cook for 3 minutes. Then pour in dry white wine. Cook over high heat without a lid for 2 minutes and sprinkle with finely chopped parsley.

Reduce heat to medium, add rice and cook for about 5 minutes. Then pour 1 liter of hot water, salt, add seasoning for pilaf. Stir and cook uncovered for about 15 minutes.

Remove the wok from the heat, cover with a lid and let the pilaf with mussels brew for about 10 minutes.