Tiella cozze e riso – rice and mussel bake

It is already November, in full spring in Australia. I am dreaming - and eating - asparagus, the last of the artichokes and the first of the stone fruit (hooray). My weekly dinner at home planning looks something like this: home made pasta 4 times a week (usually egg free); one night of seafood, one night a fortnight of meat (usually beef and sometimes pork or lamb from local butcher Matt), one night of eggs and one night vegan; vegetarian for the rest. We have never eaten much meat and that is the one that often gets dropped back to once every three/four weeks. The seafood component is often tinned sardines but sometimes it is fresh sardines, mussels, flathead or clams.