large cupful of the mussel stock,
which should be kept simmering on
the stove; when the first cupful of
stock has been absorbed, add some
more; it is not necessary to stir
continually, but the pan should be
kept on a low flame, and stirred
every time more stock is added; as
the rice begins to swell and cook,
larger quantities of stock can be
added and care must be taken that
the rice does not stick to the sides
of the pan.
In the meantime sauté the
tomatoes and the pimento in a
little more olive oil, and when the
rice is soft add the mussels and the