300 grams of rice
2 kg of mussels
1 cup dry white wine
1 clove garlic
two ripe tomatoes
a few basil leaves
a pinch of oregano
one tablespoon chopped parsley
oil and salt.
Clean the mussels well.
Put on high heat in a saucepan with half of wine and a ladle of hot water. Cover them and cook a few minutes until it will be open.
Let cool and remove the shells from shellfish.
Strain the broth.
Sauté in a pan with a little 'oil garlic and chilli finely chopped.
Coarsely chop the mussels and add to the pan.
Add rice and toast, pour the white wine and when it was evaporated, cover with the broth of mussels.
Cook the rice and, if necessary, more stock.
When almost cooked, add tomatoes peeled, seeded and diced.
Perfumed with the julienne basil chopped, oregano and parsley and serve.