30 edible mussels
2 beef tomatoes
100 grams spring onions
2 cups of rice
2½ cups of water
2 tablespoons of butter
1 bunch of parsley
Olive oil, pepper and salt
How to
Make:
Leave the rice to soak for one
hour in warm salted water.
Fry the finely chopped spring
onions in the olive oil until glazed.
Add the chopped and skinned
tomatoes and a little salt.
Leave everything to simmer on
a low heat for about ten minutes.
Add the water, the mussels,
the soaked rice and the pepper and leave to simmer on medium
heat until nearly all the fluid has evaporated.
Put some thin slices of butter
on top.
Put a clean tea towel over the
pan and cover it with the lid.
Leave everything to simmer on
a low heat for another 30 minutes.
Add and mix the finely chopped
parsley just before serving.