Rinse mussels under running water to remove sand. Remove beards (byssal threads) from mussels and place debearded mussels in large saucepan. Add one cup dry white wine, cover and bring to a full boil. Boil for 2-3 minutes until mussels are open. Shake pot so mussels cook evenly. Discard any mussels that dont open.
In a Dutch oven, saut onions and garlic in butter and oil. Add raw rice. Cook, stirring until rice is golden. Stir in remaining ingredients except mussels. Bring to a boil, reduce heat and simmer, covered, 25 minutes or until rice has absorbed liquid. Taste for seasoning and add more broth if desired. Carefully mix in steamed mussel meats and any of their cooking liquid. Sprinkle with parsley.
* from the Foley Fish Cookbook