How to make
Thoroughly wash and clean the mussels. Pour them into a pot and add water. Put to boil for about 30 minutes on high heat. Once the shells open up, drain, cool and remove the meat of the mussels.
Fry the finely chopped onions and grated carrots in olive oil. Add the mussels, peeled and grated tomatoes, black pepper, bay leaf, salt and pour in the wine in a little bit.
Allow to stew for 10 minutes and add the washed and drained rice. Pour in 1 cup (250 ml) of warm water and stir until the rice absorbs the liquid. Transfer the contents to an oven dish and add 2 more cups of water.
Stir and put to bake in a preheated 390°F (200°C) oven. Serve the Greek style mussels with rice with fresh chopped parsley and lemon slices.
