How to make
Heat the butter with a little oil and fry the leeks. Once stewed, add the grated tomato and mussels. Sauté for a few minutes and add the rice.
Season it with spices and top it up with 2 cups of hot water. Leave it to cook for 10-odd minutes. Pour the rice in a greased tray and put it to bake until the water evaporates.
