Rice and mussels pan

02578 PAN of rice and MUSSELS INGREDIENTS for 8 PERSONS 400 g of rice, 1, 5 kg of mussels, 3 thinly sliced onions, 400 g of cherry tomatoes in Puglia, 3 tablespoons of chopped garlic and parsley, 100 g grated Pecorino cheese, a glass of olive oil, pepper Preheat oven to 190.

Wash the mussels under running water jet spazzolandole well.

Put them in a pan, cover and let them open over high heat.

Remove mussels from shells half and leave the other within a platform.

Filtered mussels water issued multiple times with a thick mesh strainer and keep aside.

Wash the tomatoes and cut them into wedges.

Generously oil a baking dish or 8 individual Berry cocotte and put the onions on the bottom.

Sprinkle with half the chopped garlic and parsley, shelled mussels and 300 g of tomatoes.

Place the rice, sprinkled with a little oil, some chopped and 70 g of Pecorino cheese.

Completed with the mussels in the shell and the remaining tomatoes.

Season with pepper, chopped, oil and Pecorino.

Pour the liquid wall mussels filtered and combined a lot of water to cover the rice.

Bake and cook for 20 minutes or until the liquid evaporates.

Serve warm or preparation at ambient temperature.