Creole-style mussels with rice

Ingredients:

• 0.9 kg mussels, washed with a brush and cleaned of the "beard"
• 1 cup parboiled long-grain rice
• 60 g unsalted butter
• Half an onion, diced
• 3 stalks celery, diced
• 2 large plum tomatoes, diced
• 2 cloves garlic, crushed
• 1 tbsp Worcestershire sauce
• 1 tbsp. l. Cajun seasoning
• 3/4 cup dry white wine
• Chopped fresh parsley, for serving

Preparation:

1. Combine rice, 1 tablespoon butter, 1/4 teaspoon salt, and 2 cups water in a saucepan. Bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat.
2. Meanwhile, melt 2 tablespoons butter in a large saucepan over medium-high heat. Add the onion and celery, season with salt, and cook until softened, about 8 minutes. Add the tomatoes, garlic, Worcestershire sauce, and Cajun seasoning; cook until tomatoes begin to soften, about 2 minutes.
3. Pour in the wine and simmer until reduced by half, about 4 minutes. Add 1 cup water and the mussels, season with salt. Cover and simmer until the mussels open, 4-5 minutes (remove any unopened mussels from the pan). Remove from heat and stir in the remaining 1 tablespoon butter; season with salt to taste.
4. Fluff the rice with a fork and divide among plates. Top with mussels and broth; sprinkle with parsley.