For the poaching liquid:
Place the onion, bay leaves, wine and garlic in a large pot; bring to the boil. Add the mussels, place the lid on the pot and cook for 4–5 min.
Discard any unopened mussels.
Strain the liquid and reserve, set the mussels aside. Mix liquid with the passata and the warm stock.
Heat the olive oil and butter in a large pot, add onion and garlic, and sauté. Toss in the rice and sauté until translucent. Add the tomato paste and saffron and sauté for 2–3 min.
Stirring constantly, add the liquid one ladle at a time, until all the liquid is absorbed and rice is al dente (Ensure all liquid is absorbed between additions). Stir in Parmesan and butter. Add mussels and tomatoes, place lid on pot, allow to stand 5 min.
Sprinkle with parsley and serve with extra Parmesan.
Text and image source: Fairlady
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