Instructions
Wash and clean the mussels thoroughly. Debeard them.

In a large saucepan heat the wine and half the dill. Add the mussels. Cover the pan and cook on medium high heat, shaking the pan a few times as it boils, for no more than a minute. Check the mussels and reserve any open ones. Continue the cooking until all your mussels have opened, discarding any that refuse to do so.

To the liquid remaining in the pan add the drained rice and the tomato sauce. Cook over low heat, stirring often, until it is creamy and cooked through. Add some water during the cooking if need be. Add the rest of the herbs to the rice, season with salt and pepper and stir to incorporate. Separate each mussel from its shell and then replace it and garnish with a good spoonful of rice. Serve warm with lemon wedges if desired.





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Yields: 0 Servings
    

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