Place the mussels in a large pot together with the ouzo and half the wine and boil with the lid on for a few minutes. Strain them and set the stock aside. 

Using a deep frying pan heat the olive oil and sauté the onions, finely chopped. When they are tender add the garlic, finely chopped and finally the rice. Stir for a while until it becomes translucent. 

Strain the stock from the mussels in a cup. It should be about 2/3 of the cup. Add the stock to the rice with the rest of the wine and add as much water as is needed for the ratio of water to rice to be two to one. 

Boil the rice for 12 minutes over medium heat, with the lid on.

Add the tomato, the mussels and the herbs, finely chopped. Season with salt and pepper and continue cooking with a lid on until the rice absorbs all the liquids. 

Serve garnished with the pine nuts (if you like you can roast them) and the spring onion cut into round slices.