Rice with Mussels

Name: Rice with Mussels
Yield: 6
Ingredients: 4 medium tomatoes, peeled and seeded, diced (480 g); 1 large onion, diced; 2 cloves of garlic, minced; 1 tablespoon of fresh parsley, chopped; 1/4 cup of olive oil (60 ml); 500g of cooked mussels, without shells; 2 cups of rice (400 g); Salt to taste

1
4 medium tomatoes, peeled and seeded, diced (480 g)
2
1 large onion, diced
3
2 cloves of garlic, minced
4
1 tablespoon of fresh parsley, chopped
5
1/4 cup of olive oil (60 ml)
6
500g of cooked mussels, without shells
7
2 cups of rice (400 g)
8
Salt to taste

Ingredients

1
4 medium tomatoes, peeled and seeded, diced (480 g)
2
1 large onion, diced
3
2 cloves of garlic, minced
4
1 tablespoon of fresh parsley, chopped
5
1/4 cup of olive oil (60 ml)
6
500g of cooked mussels, without shells
7
2 cups of rice (400 g)
8
Salt to taste

Directions

1
The night before, sauté the tomatoes, onion, garlic, and parsley in a pan with olive oil for 1 minute
2
Add the mussels, season, and cover
3
Cook for 4 minutes
4
Remove the pan from the heat and strain the mixture through a fine-mesh sieve
5
Reserve the mussels in a bowl, cover, and refrigerate overnight
6
Drain the liquid
7
You should obtain 5 cups
8
If not enough, add water
9
Store it covered in the refrigerator
10
On the day of serving, about 20 minutes before, place the liquid in a medium pan and bring to a boil
11
Add the rice, let it rise to a boil, check the seasoning, cover the pan, and reduce the heat
12
Cook the rice until it's loose and cooked
13
Add the mussels, mix well, and serve immediately
14
435 calories per serving