Rice With Mussels And Tomatoes

Preparation:

Preparation: Wash the mussels thoroughly under running water, put them in a large saucepan and let them open over high heat. Eliminate the mussels that have not opened and shell the others; strain the liquid left in the pan and collect it in a bowl. In a large saucepan with half a glass of olive oil, brown the garlic clove over high heat for a few minutes, then remove it and place the tomatoes, peeled and sieved, and the liquid from the mussels in the pan, finally season with salt and pepper. Boil the rice for 8 minutes, then drain it and add it to the sauce. Cook for a few minutes, then add the mussels and cook for another 5 minutes over medium heat. When the rice is ready, sprinkle it with grated cheese and serve.