Ingredients - Serves 1

Bring a pot of slightly salted water to the boil. Cook the rice for 15 minutes or until tender. Drain.

Meanwhile rinse the mussels under cold running water and remove any grit. In a large frying pan heat 2 tbsp extra virgin olive oil and add the mussels. Cover and cook until all the mussels have opened.

In another pan heat another 2 tbsp extra virgin olive oil and fry the garlic cloves. Add the tomatoes and 2 tbsp of the cooking water of the mussels.

Roughly tear the rocket leaves and add to the tomatoes. Add the rice and stir.

Drain the mussels and add to the rice and tomatoes. Serve at once with lemon juice sprinkled over the dish.