Mussel Pilaf

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.

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