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Mussel, olive and tomato rice pot

SERVES 4 //  HANDS-ON 20 min

400g tin chopped tomatoes
Salt and pepper
1 cup rice
Olive oil
Zest and juice of 1 lemon, plus wedges to serve
400g rosa tomatoes, sliced lengthways
4 × 85g tin mussels
200g green olives, pitted
1 tbsp chopped parsley
Rocket, to garnish

1. Place 150 ml water, chopped tomatoes and a large pinch of salt in a pot over high heat and bring to the boil. Add the rice, decrease to low heat and cover (leaving a small gap for steam). Cook until the water has been absorbed, about 12–15 minutes. Uncover and set aside.
2. In another pan, heat the oil, and lemon zest and juice over medium heat. Add the rosa tomatoes and cook for about 2 minutes. Add the mussels and olives and cook for 5 minutes. Add the parsley and season.
3. Toss the mussel mixture with the rice and serve with lemon wedges and rocket.

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