Rice with mussels and tomatoes
Instructions
Wash the mussels under running water, put them in a large saucepan and let them open a high flame.
Remove any mussels that have not opened and not others; strain the remaining liquid in the saucepan and reach into or in a bowl.
In a large saucepan with half a glass of olive oil, fry the garlic, over high heat for a few minutes, then remove and place into container cherry tomatoes, washed and passed through a sieve, and the mussels liquid, then add salt and pepper.
Boil the rice for 8 minutes, then drain and add to sauce.
Simmer a few minutes, then add the mussels and cook for a further 5 minutes on medium heat.
When the rice is ready, sprinkle with grated cheese and serve.
Ingredients and dosing for 4 persons
- 300 g of rice
- 1000 g of mussels
- 400 g of cherry tomatoes
- 1/2 cup of olive oil
- Salt
- Pepper
- 1 clove of garlic
- 2 tablespoons of grated pecorino cheese