A typical example of cucina degli avanzi, leftovers cooking. I had some leftover mussels from the night before (cozze alla marinara, mussels cooked in a tomato, parsley and garlic broth) and, on the spur of the moment, I decided to transform them into a rice and mussels dish, for supper.
I shelled the mussels, making sure not to loose any of the flavorsome broth and to scrape off the shells not just the meat but also all the lovely bits that had been left over, fragments of chopped shallots and garlic, tomato pieces, shards of chopped parsley. I was left with a nice bowl of inviting tomato and mussel broth. I then simmered the empty shelves in fresh water (to barely cover them) for about 15 minutes. I drained them, keeping this fishy water, which I then reduced further.
I heated the leftover mussel meat & juices, I added some rice (a couple of small fistfuls per person) and some of the fishy broth. I cooked at a brisk simmer, occasionally adding more fishy broth, until the rice was tender.
I finished this riso e cozze with a good benedizione (benediction) of excellent extra virgin olive oil