For this recipe you will need a terracotta bowl or a big aluminium container. I've done it in 5 little aluminium containers as I had to give it away to other people. Start cleaning the mussels and keep them aside. Cut very finely half of the onion and add it to the bottom of the bowl.
Add oil and finely chopped tomato and then add a layer of potato (which needs to have been boiled with a third of the salt in the recipe and mixed well), then add some more tomato.
Add pepper and 3 tablespoons of cheese and one spoonful of parsley. Add a layer of mussels.
Add the finely chopped garlic. Sprinkle with 4 spoonfuls of cheese, 1 spoonful of parsley and 3 spoonfuls of olive oil and add the rice, making sure you fill all the holes in the mussels and completely cover it. Sprinkle 1 third of the salt, add 4 tomatoes finely chopped, the other half of the onion, a spoonful of parsley, 4 spoonfuls of cheese and 5 spoonfuls of olive oil. Cover with another layer of potatoes, 3 tomatoes, 1 spoonful of parsley,4 spoonfuls of cheese and 4 spoonfuls of olive oil.
Add the last third of salt to the water, mix well and add the water from the side of the container until it reaches the level of the potato. Cook in a preheated oven at 220 degrees for 45 min to 1 hour depending on your oven.
