150 gr Arborio rice
100 gr Cherry tomatoes
450 gr Mussels
20 gr Olive oil
30 gr Onion
100 gr Potatoes
Salt and Pepper
Wash the mussels and open by hand, carefully reserving the liquid inside. Discard the shells.
Peel the potatoes, slice and and then blanch them. Peel and chop the garlic, then clean and slice the onions. Heat up a pan and separately sauté the garlic and onions. Put aside for later. Wash and chop the parsley. Chop the tomatoes.
Arrange a layer of potatoes in an oiled oven dish, cover with a little more oil and add the tomatoes, a few slices of onion, salt and pepper. Make a second layer with the mussels. Garnish with parsley, garlic and oil. Cover the mussels with the rice (previously soaked in water).
Pour over a little oil and add some more slices of onion; season with salt and pepper to taste. Add a final top layer of potatoes and garnish as above. Add the liquid from the mussels and some water (enough to cover the mixture) and place in the oven.