making it

Clean the mussels with great care removing any imperfections and rinse well. Place in a pan and then over a lively heat to make them open.

Start preparing the filling by chopping the onions, then the pine nuts. Add both to a pan into which add the rice, sultanas and tomatoes.

Pour in a touch of olive oil, then salt and pepper to taste. Mix the elements well.

This is the filling and it can now be added to the mussel shells. Once filled close the shells. Place the filled mussels in an oven tray and bathe in a touch more oil and dry white wine.

Leave to cook for two hours at 180°c. Serve hot.

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