Recipe Tiella Rice Potatoes And Mussels

Ingredients:

200 grams Arborio or Carnaroli rice, 1 kilo of black mussels, 1 onion, extra virgin olive oil, 200 grams of cherry tomatoes, 500 grams of potatoes, grated cheese (in this case Pugliese canestrato), parsley, salt and pepper to taste

Doses for: 4 persone realization time: 3 hours and -30 minutes

Recipe:

To prepare the tiella of rice, potatoes and mussels with the typical Bari recipe, start by pouring a drizzle of extra virgin olive oil into an oven dish, grease it evenly with the help of your hand and pour the sliced onion into it. Above the onion, first arrange the potatoes cut into slices about 3 millimeters thick and then chop the cherry tomatoes; add salt and pepper to taste. At this point, sprinkle the plate with grated cheese, chopped parsley and garlic. We sprinkle with breadcrumbs and place the raw and open black mussels (clean the mussels externally with a metal straw and wash them under running water), facing upwards. Now with the rice first rinsed under running water, cover the mussels completely, add another sprinkle of cheese, add some more chopped tomatoes, add salt and sprinkle with white wine. We proceed with another layer of chopped potatoes, parsley and garlic and another sprinkling of cheese and then breadcrumbs for gratin. Add pepper to taste, 2-3 small tomatoes to decorate and pour water mixed with the liquid of the mussels until it reaches the edge of the potatoes. Boil on high heat and immediately after bake at 180 ° for about 40 minutes. The Tiella is excellent if eaten warm, so as to allow its flavors to blend well!

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