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Preheat oven to 220°C. Heat 2 tbs oil in a heavy-based ovenproof pan over medium- high heat.
Add onion and garlic and cook for 4-5 minutes until onion is softened. Add wine and cook for 1-2 minutes, scraping base of pan with a wooden spoon, until reduced by two-thirds.
Reduce heat to low, spread onion evenly over base of pan. Arrange half the potato evenly on top. Scatter with half the rice, half the pecorino and half the breadcrumbs.
Repeat with remaining potato and rice. Arrange mussels upright on top. Season to taste and drizzle with remaining 2 tbs oil.
Gently pour in stock and bring to the boil. Remove pan from heat. Cover with a lid or foil. Bake for 45-50 minutes until mussels open and rice is just cooked. Remove from oven and heat oven grill to high.
Uncover pan, arrange tomatoes on top, scatter with parsley and remaining pecorino and breadcrumbs.
Grill for 10-15 minutes until liquid has been absorbed, tomatoes are softened and a golden crust has formed. Season. Scatter with extra parsley to serve.