Rice with Mussels

How to prepare rice with mussels

1. Wash the rice in several changes of water until the water runs clear. Then cover it with cold water and let it soak while you clean the mussels.
2. Clean the mussels well and remove the beards. Discard any open or broken mussels. Let them drain in a colander for 10 minutes.
3. In a wide pan (that has a lid), add the wine and 50 ml water. When it boils, add the cleaned mussels. Cover with a lid and let them steam for about 5 minutes. Shake the pan a few times during this time or, if you can't shake it, lift the lid and stir the mussels. After this time, the mussels should be open and you should see the liquid released by the mussels at the bottom of the pan.
4. Remove the mussels from the pan with a slotted spoon.
5. Strain the liquid remaining in the pan and put it in a measuring cup (I had 200 ml mussel liquid). Top up with water to get 300 ml of liquid. Add the tomato sauce and mix.
6. Remove the mussels from their shells, leaving a few whole for decoration. Discard any mussels that haven't opened.
8. In a pan, heat the oil and sauté the chopped onion until very soft. Add the liquid from the measuring cup and bring to a boil. Simmer with a lid for 5 minutes.
9. Add the rice, salt to taste, and a little pepper, and shake the pan to distribute evenly. Put the lid on and simmer for 5 minutes on medium-low heat. Remove the lid, cover the pan with a towel, and then put the lid back on. Turn off the heat. Let the rice steam for 20 minutes without lifting the lid. Check that the rice is cooked and taste for salt.
10. Add the shelled mussels over the rice and more salt if desired. Add the chopped herbs. Mix gently.
11. Serve immediately with the reserved shells on top.

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