Mussels Serafina

Preparation:

Preparation: Brush the mussels under running water and place them on the fire in a pan, without adding water; when they have opened, remove them from the container with a slotted spoon and keep them aside. Finely chop the onions and mix them, in a bowl, with the boiled rice. Add the peeled, drained and chopped tomatoes and mix again. Pound the pine nuts in the mortar and finely chop the basil. Add these two ingredients to the mixture, then season with salt and pepper. Now fill the mussels with as much dough as they can hold, close them tightly by pressing with your hands, then arrange them radially in a round pan. Drizzle with oil, pour over the white wine and put in the hot oven for about 30 minutes. It is a very appetizing recipe, which can also be prepared in advance: the 'Serafina mussels', in fact, can be eaten both hot and cold.