How to make
Heat some olive oil in a deep bowl. Put the cleaned mussels in and let them stay until they open slightly. Add crushed garlic and top up with a little wine. Allow the mussels to stew until ready.
Then remove them with a slotted spoon and remove their shells. Add water to the dish and deglaze briefly. Save the broth.
In another wide pan, heat the olive oil and fry the other crushed onions. Add the olives, dried tomatoes and rice. Stir briefly, add the mussels and pour in the broth while boiling them.
Allow the rice to cook until it absorbs the liquid and pour in a little more until fully cooked.
Stir to prevent burning. Finally, season to taste rice with salt, curry and pepper.
Serve a portion of this rice with grated Parmesan.
