2 kg of mussels on the shell
5 cloves of garlic, minced
1 large onion, chopped
1/3 cup of olive oil
5 tomatoes, peeled and seeded, diced
1/2 cup of dry white wine
1 1/2 cups of rice
Salt and black pepper to taste
1 1/2 cups of water
2 tablespoons of chopped fresh parsley
2 kg of mussels on the shell
5 cloves of garlic, minced
1 large onion, chopped
1/3 cup of olive oil
5 tomatoes, peeled and seeded, diced
1/2 cup of dry white wine
1 1/2 cups of rice
Salt and black pepper to taste
1 1/2 cups of water
2 tablespoons of chopped fresh parsley
Scrape the shells of the mussels with a dull knife, making sure they're well cleaned
Rinse them thoroughly under cold running water. Reserve
In a large skillet, fry the garlic and onion in hot olive oil until they start to brown
Add the tomatoes, wine, and mussels
Cover the skillet and cook over medium heat until the mussels open
Remove any unopened mussels
Transfer the mussels back to the skillet, add rice, and stir well
Season with salt and black pepper
Cook, stirring occasionally, until the liquid evaporates
Add water as needed and continue cooking, stirring frequently, until the rice is cooked 'al dente' (should be slightly firm)
If necessary, add more water, then mix in the parsley and serve immediately
Serves 6
Note: Bring the olive oil to the table so each person can drizzle it over their rice.
