1. Preheat the oven to 400°F (200°C).
2. Wash the mussels and discard any that are open and will not close when touched. Put the mussels in a medium pan. Add the wine. Cover and cook over medium heat until the mussels are completely open, about 4 to 5 minutes. Remove the pan from the heat and set aside to cool slightly. Using a fork, take the mussels out of the shells and set them aside. Reserve some of the cooking liquid (a combination of wine and sea water from the mussels).
3. In a medium baking dish, arrange a layer of onions, and then a layer of potato slices. Sprinkle with some olive oil and a little salt, and then layer half the tomatoes. Distribute half the rice as evenly as you can on top and add the mussels. Cover the mussels with more rice, tomatoes, and onions and end with a layer of potatoes. Sprinkle the top layer of potatoes with the remaining olive oil, the pecorino cheese, and the breadcrumbs. Pour some of the cooking liquid from the mussels and add water to come almost ¾ of the way up the sides of the dish. Cook for at least an hour, or until the potatoes are done (they should be tender when pierced with a fork).
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