Rice potatoes and mussels

Preparation:

Preparation: Wash and clean the mussels well, rubbing the shells with steel wool or a knife; then open them, always helping yourself with the small knife. Peel the potatoes and cut them into thick slices, wash and peel the onions, then chop the parsley, garlic and celery. Grease a pan (approx. 30 cm in diameter) with oil, arrange the onions, potatoes, chopped herbs, rice and mussels (with the shellfish facing downwards), add the pecorino cheese, a pinch of salt and one of pepper; continuing in layers until the ingredients are used up. Arrange the tomatoes (cut into wedges) on the last layer and season with the pecorino cheese, salt, pepper and oil. Fill the pan with water and bake for about 3/4 of an hour at 180 degrees. During cooking, if necessary, add more water.