Mussel risotto



2 cups of yellow rice

3oo gr mussels (pith)

4 cups water

1 large onion chopped

1 clove of garlic crushed (optional)

2 tablespoons chopped parsley

300 gr tomato in grater

Olive oil

Salt and pepper



Saute onion in olive oil. Add the rice and if you put garlic add it to stir.

Pour water and tomato and when it starts boiling reduce heat. Add the mussels, salt and pepper, parsley and add water when added (warm). When the rice is almost ready, remove from heat and let it stand.

Serve it warm, sprinkled with some chopped parsley.

If there is the possibility for fresh mussels, steam them separately, throwing away those which did not open.