1 kilo mussels

Half a kilo of Carolina rice

Half a cup of olive oil

2 medium onions finely chopped

1 wine-glass white wine

2 medium grated tomatoes

Salt Pepper

Prepare the mussels: Wash the shells, remove the beards and boil for about 5 minutes until they open. Then take out the flesh. Put the onions and the oil in a pan and let the onion brown a little. Then add the mussels and after a while add the rice and stir 2-3 times. Add the wine, tomatoes, salt, pepper, and about 8 cups of water, and boil until the water is absorbed.