2 tablespoons of olive oil
1 small onion finely chopped
1 cup of white rice
2 tablespoons of tomato sauce
2 tablespoons of pine nuts
1 tablespoon of clear raisins
1 tablespoon of parsley chopped
10 cleaned mussels with tentacles chopped
1/2 cup of white wine
2 cups of water
Salt and black pepper to taste
2 cups of tomato paste
Accessory
Form coated with olive oil
2 tablespoons of olive oil
1 small onion finely chopped
1 cup of white rice
2 tablespoons of tomato sauce
2 tablespoons of pine nuts
1 tablespoon of clear raisins
1 tablespoon of parsley chopped
10 cleaned mussels with tentacles chopped
1/2 cup of white wine
2 cups of water
Salt and black pepper to taste
2 cups of tomato paste
Accessory
Form coated with olive oil
1
Heat half the olive oil, sauté the other half of the onion, then add the rice and stir until grains are shiny
Add tomato sauce, pine nuts, raisins, parsley, mussel tentacles, white wine, and let it simmer for a minute
2
Add water and let it cook on low heat for 15 minutes or until rice is cooked but still firm
Let it cool down
3
Preheat the oven to 180°C
Stuff the mussels with rice and place in a baking dish
Sprinkle mussels with salt, pepper, drizzle with olive oil, and cover with tomato paste
Put the mussels in the oven for about an hour or until they are tender and golden brown
Serve the mussels hot or cold.
