Mussels pilaf
4 - 5 tablespoons Sitia Extra Virgin Olive Oil 2 1/4 lbs mussels 2 cups rice 2 medium onions, finely chopped 2 medium tomatoes, seeded and mashed 3 1/2 oz white wine salt and pepper to tastePrepare the mussels: Wash and scrub them very well and remove the hairy edges. Boil them in a large pot with enough water for 5 minutes until the mussels have opened. Discard those which have not opened. Separate the mussels from their shells and leave them aside.
Heat oil in a large pot and soften onions for 3 - 4 minutes. Add mussels and after a while, the rice and stir for another 4 minutes. Pour in the wine, tomatoes and 5 cups water and keep cooking on medium heat until almost all liquid has been absorbed, about 15 minutes. Season with salt and pepper, stir for another minute and remove from heat. Cover with a clean towel until ready to serve.